Halve, peel and finely chop the onions.
Heat the oil in a spacious sauté pan, stir in the onions and cook steadily, stirring often until soft and golden, allowing at least 20 minutes.
While the onions cook, crack the cardamom pods, extract the seeds and pound them to a powder.
Tear the turkey into large bite-size pieces.
Stir the cardamom into the softened onion and stir fry for a couple of minutes before adding the turkey, stir-fry for one minute, then fold in the lentils.
Squeeze the juice from the oranges and lemon over the top and stir-fry to heat through and send the juices through the food.
Fold in the pomegranate and serve immediately.
This recipe is by Lindsay Barham from The Trifle Bowl and Other Tales, and recommended and cooked by Nigel Barden on BBC Radio 2.