Turkey burger with pepper yoghurt and wedges
A tender turkey burger with roasted pepper sauce and oven wedges.
About 50 min · 595 kcal · 40 g protein per serving
Warm lentil and egg lunch bowl
Warm lentils with roasted carrots, eggs and mustard yoghurt.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 12 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
- Photograph the finished bowls
- Time
- About 35 min
- estimated
- Serves
- 2
- see below
- Energy
- 380 kcal
- per serving
- Protein
- 28 g
- per serving
Ingredients for 2 servings
Check off ingredients as you go.
Contains eggs, milk, mustard. Check the labels on packaged ingredients:
- Dijon mustard. Many Dijon mustards also declare sulphites; check the label.
Cooking steps
Heat the oven to 200°C / 400°F (180°C fan). Toss the carrots with the oil on a tray and roast for 20 to 25 minutes, until tender.
Meanwhile, bring a small pan of water to the boil, lower in the eggs and simmer for 10 minutes. Cool them in cold water and peel them.
Cooked when: the whites are set and the yolks are firm.
Warm the lentils in a pan with a spoonful of water, so they loosen rather than dry out.
Mix the yoghurt with the mustard. Divide the lentils and carrots between two bowls, halve the eggs over them and spoon the dressing on. Finish with the parsley.
The useful detail
Warm lentils with a spoonful of water to stop them drying out. Heated dry they go chalky and split; with a little water they stay whole and glossy.
Make it work for you
One serving is A bowl with one and a half eggs. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
Chickpeas instead of lentils
Firmer and nuttier.
Per serving: about 35 kcal more, about 3 g less protein, about 4 g more fat.
Beetroot instead of carrots
Sweeter and earthier; use it already cooked and skip the roasting.
Per serving: about the same energy, about 1 g more protein, about the same fat.
2% Greek yoghurt
Thicker, and it sits on top rather than running through.
Per serving: about 5 kcal more, about 2 g more protein, about the same fat.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
A vegetarian lunch with protein from the eggs and lentils together, and a good deal of fibre from the lentils.
| Energy | 380 kcal |
|---|---|
| Protein | 28 g |
| Fat | 12 g |
| of which saturates | 4 g |
| Carbohydrate | 42 g |
| of which sugars | 10 g |
| Fibre | 14 g |
| Sodium | 240 mg |
Show calculation notes
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| carrot | 150 g | FDC 170393Carrots, raw | 62 kcal | 1.4 g |
| olive oil | 4.5 g | FDC 171413Oil, olive, salad or cooking | 40 kcal | 0.0 g |
| eggs | 170 g | FDC 171287Egg, whole, raw, fresh | 240 kcal | 21.1 g |
| cooked lentils | 300 g | FDC 172421Lentils, mature seeds, cooked, boiled, without salt | 348 kcal | 27.1 g |
| plain yoghurt | 100 g | FDC 170886Yogurt, plain, low fat | 63 kcal | 5.3 g |
| Dijon mustard | 5 g | FDC 2710085Mustard | 3 kcal | 0.2 g |
| parsley | 5 g | FDC 170416Parsley, fresh | 2 kcal | 0.1 g |
| Whole recipe | Divided by 2 | 758 kcal | 55.2 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- Hard-boiled eggs keep 1 week in the fridge, the FDA chart's figure. The lentils and carrots keep 3 to 4 days.
- Reheating
- Reheat the lentils and carrots until they reach 74°C / 165°F, steaming hot throughout; add the eggs after.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
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