Add extra virgin olive oil.
Put onions, carrots, fennel, celery and bell pepper into the skillet and cook them until onions are translucent. Stir the vegetables occasionally.
Add mushrooms and roasted turkey to the skillet and stir them. When the mushrooms are almost ready, add broccoli and season the mix with salt, black pepper, and rosemary leaves.
Add lemon juice, coconut teriyaki sauce and stir them together. Cook for 5 more min.
Then add lentils to the skillet, and stir it together. Cook for 3 more min and turn off heat.
Add ¾ cup of dry lentils to 2 cups of boiling water in a medium size saucepan. Add salt to taste. Gently boil for 7 min. Remove from heat, drain and serve.
Serve this dish with parmesan cheese sprinkled on top of Lentils.