A sophisticated yet simple high-protein dish featuring tender lamb loin on a bed of hearty lentils, sweet roasted parsnips, and wilted spinach. A perfect, nutritionally balanced meal.
*L’image est à titre d’illustration et peut différer de la recette réelle (générée par IA).*
Ingrédients
- 300g lamb loin fillets
- 150g dry Puy lentils
- 200g parsnips
- 100g fresh spinach
- 1 small red onion
- 2 cloves garlic
- 500ml low-sodium vegetable stock
- 30ml olive oil
- 1/2 lemon (for juice)
- 1 sprig fresh rosemary
- Salt and black pepper to taste
Disponible pour les membres NutriPro.
Instructions
- 1.Preheat your oven to 200°C. Peel and chop the parsnips into bite-sized chunks. Toss them with 15ml of olive oil, salt, and pepper on a baking tray. Roast for 20-25 minutes until tender and caramelized.
- 2.While the parsnips are roasting, finely chop the red onion and one clove of garlic. Heat a saucepan over medium heat, add a little oil, and sauté the onion and garlic for 3-4 minutes until softened.
- 3.Rinse the lentils thoroughly. Add them to the saucepan along with the vegetable stock. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 20-25 minutes, or until the lentils are tender but still hold their shape. Drain any excess liquid.
- 4.Pat the lamb fillets dry with a paper towel. Mince the remaining garlic clove and finely chop the rosemary. Rub the lamb with the garlic, rosemary, salt, and pepper.
- 5.Heat a heavy-bottomed skillet over high heat. Add the remaining 15ml of olive oil. Sear the lamb for 2-4 minutes per side for medium-rare, or adjust to your desired doneness. Remove from the pan and let it rest for 5 minutes before slicing.
- 6.In a large bowl, combine the warm cooked lentils, roasted parsnips, and fresh spinach; the residual heat will gently wilt the spinach. Squeeze the lemon juice over the salad and toss well to combine.
- 7.To serve, divide the warm lentil salad between two plates. Top with the sliced lamb and enjoy immediately.
Informations nutritionnelles
Pourquoi cette recette
This recipe is packed with high-quality protein from both lamb and lentils for muscle repair and satiety. It is rich in fiber, vitamins, and minerals from the lentils and vegetables, supporting digestive health and providing sustained energy.
⭐ Avis et évaluations
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