Spiced Lamb with Puy Lentils and Wilted Spinach
A hearty and flavorful one-pan meal featuring lean lamb mince and earthy Puy lentils, spiced with cumin and coriander, and finished with fresh spinach for a boost of nutrients.
*Das Bild dient nur zur Veranschaulichung und kann vom tatsächlichen Rezept abweichen (KI-generiert).*
850 Kalorien
$8 pro Portion
$35 Min.
2 Portionen
low-calorie, any cuisine
Zutaten
- 250g lean lamb mince
- 1 can (250g drained) pre-cooked Puy lentils
- 150g fresh spinach
- 150g cherry tomatoes, halved
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp (15ml) olive oil
- 200ml vegetable stock
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- Salt and fresh black pepper to taste
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Anleitung
- 1.Heat the olive oil in a large, non-stick pan over a medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent.
- 2.Add the minced garlic, ground cumin, ground coriander, and smoked paprika. Cook for 1 minute, stirring constantly, until the spices are fragrant.
- 3.Increase the heat to medium-high and add the lamb mince to the pan. Cook for 5-6 minutes, breaking it up with a spoon, until it is browned all over.
- 4.Stir in the halved cherry tomatoes and pour in the vegetable stock. Bring the mixture to a simmer and let it cook for 10 minutes, allowing the sauce to reduce and thicken slightly.
- 5.Add the drained Puy lentils to the pan, stir well to combine, and cook for another 3-4 minutes to heat them through.
- 6.Finally, add the fresh spinach in batches, stirring it into the lamb and lentil mixture until it has completely wilted. Season generously with salt and black pepper to your taste, and serve hot.
Nährwertinformationen
52g
fat
45g
carbs
18g
fiber
75g
protein
Warum dieses Rezept
This nutritious dish offers a fantastic balance of high-quality protein from lamb and fiber-rich lentils, supporting muscle health and digestion. It's packed with iron and vitamins, making it a wholesome, energy-boosting meal.
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