Juicy, protein-packed lamb koftas infused with aromatic spices, served over a vibrant and hearty warm lentil salad with fresh mint and jewel-like pomegranate seeds.
Zutaten
- 250g lean lamb mince
- 120g dry Puy lentils
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- 30g fresh parsley, chopped
- 20g fresh mint, chopped
- 50g pomegranate seeds
- 100g cherry tomatoes, halved
- 1/4 cucumber, diced
- 1/2 red onion, thinly sliced
- 1 lemon
- 30ml olive oil
- Salt and black pepper to taste
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Anleitung
- 1.In a bowl, combine the lamb mince, half the chopped onion, minced garlic, cumin, coriander, paprika, half the parsley and mint, salt, and pepper. Mix well and form into 8 small oval-shaped koftas.
- 2.Rinse the Puy lentils. Place them in a saucepan with 450ml of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until tender but still holding their shape. Drain any excess liquid.
- 3.While the lentils cook, heat 15ml of olive oil in a large skillet over medium-high heat. Add the koftas and cook for 8-10 minutes, turning regularly until browned on all sides and cooked through.
- 4.In a large bowl, combine the warm cooked lentils, cherry tomatoes, cucumber, the remaining sliced red onion, pomegranate seeds, and the remaining fresh parsley and mint.
- 5.Create the dressing by whisking together the juice of the lemon, the remaining 15ml of olive oil, and a pinch of salt and pepper. Pour over the lentil salad and toss gently to combine.
- 6.To serve, divide the warm lentil salad between two plates and arrange the hot lamb koftas on top.
Nährwertinformationen
Warum dieses Rezept
This recipe is exceptionally high in protein from both lamb and lentils, supporting muscle maintenance. It's rich in fiber for digestive health and packed with antioxidants from spices, pomegranate, and fresh herbs, making it a balanced and nutritious meal.
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