A hearty and nutritious one-pan meal featuring savory ground lamb, protein-packed lentils, and fresh vegetables, all simmered in a fragrant Mediterranean-inspired broth. Perfect for a quick and satisfying weeknight dinner.
*Das Bild dient nur zur Veranschaulichung und kann vom tatsächlichen Rezept abweichen (KI-generiert).*
Zutaten
- 500g lean ground lamb
- 200g brown or green lentils, rinsed
- 1 large onion, chopped
- 3 cloves garlic, minced
- 250g cherry tomatoes, halved
- 150g fresh spinach
- 2 tablespoons olive oil
- 750ml vegetable broth or water
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- Juice of 1/2 lemon
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
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Anleitung
- 1.Heat olive oil in a large skillet or pot over medium-high heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
- 2.Add the ground lamb to the skillet. Break it up with a spoon and cook until browned all over, about 5-7 minutes. Drain any excess fat if necessary.
- 3.Stir in the dried oregano and ground cumin, cooking for 30 seconds to toast the spices. Season generously with salt and pepper.
- 4.Add the rinsed lentils and vegetable broth to the skillet. Bring to a boil, then reduce the heat to low, cover, and let it simmer for 20-25 minutes, or until the lentils are tender and have absorbed most of the liquid.
- 5.Stir in the halved cherry tomatoes and fresh spinach. Cook for another 2-3 minutes until the spinach has wilted and the tomatoes are slightly softened.
- 6.Remove from heat and stir in the fresh lemon juice. Taste and adjust seasoning if needed. Garnish with fresh parsley before serving.
Nährwertinformationen
Warum dieses Rezept
This recipe is exceptionally high in protein from both lamb and lentils, supporting muscle maintenance and satiety. It is also rich in fiber, vitamins, and minerals, promoting digestive health and providing sustained energy in a balanced meal.
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