Put lentils into a medium saucepan with 3 cups water. Place over a medium high heat and bring to the boil. Reduce heat and simmer for 20-25 minutes or until tender. Drain and rinse under cold water.
Heat 3 teaspoons oil in a non stick frying pan over medium heat. Add onion and cook for 3 minutes or until soft. Add zucchinis and tomatoes. Cook for 2 minutes or until softened. Stir in lentils, lemon rind and 2 tablespoons juice. Cook for 2 minutes or until heated through. Season with salt and freshly ground black pepper. Stir through 1 cup parsley leaves.
Heat a non stick frying pan over medium high heat. Spray Ingham turkey steaks with olive oil and season on both sides with salt and freshly ground black pepper. Cook steaks, 2 at a time, for 3 minutes on each side or until golden and cooked through.
Finely chop remaining parsley leaves. Put into a bowl and add remaining lemon juice, remaining oil, capers, salt and pepper. Spoon lentil salad onto serving plates. Top with a steak and green dressing. Serve with a lemon wedge on the side.