Lemon-Herb Lamb Chops with Warm Lentil & Sweet Potato Salad
A vibrant, nutrient-dense meal perfect for pregnancy, featuring iron-rich lamb and folate-packed lentils in a warm, zesty salad. Satisfying and beneficial.
*L’image est à titre d’illustration et peut différer de la recette réelle (générée par IA).*
1060 calories
$12 par portion
$35 min
2 portions
pregnancy-friendly, any cuisine
Ingrédients
- 400g lamb loin chops (about 4)
- 150g dry brown or green lentils
- 300g sweet potato, diced
- 100g baby spinach
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 500ml low-sodium vegetable broth
- 45ml extra virgin olive oil, divided
- 1 lemon (for juice and zest)
- 10g fresh mint, chopped
- 10g fresh parsley, chopped
- Salt and black pepper to taste
Disponible pour les membres NutriPro.
Instructions
- 1.In a saucepan, combine the rinsed lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until tender. Drain well.
- 2.While lentils cook, heat 15ml of olive oil in a large skillet over medium heat. Add the diced sweet potato and cook for 10-12 minutes until tender and lightly browned.
- 3.Pat the lamb chops dry and season generously with salt and pepper. Heat 15ml of olive oil in another skillet over medium-high heat. Sear the chops for 3-4 minutes per side for medium, ensuring they are fully cooked through. Set aside to rest.
- 4.To the skillet with the sweet potatoes, add the chopped onion and garlic. Sauté for 2 minutes until fragrant. Add the cooked lentils and baby spinach, stirring until the spinach is just wilted. Remove from heat.
- 5.In a small bowl, whisk together the remaining 15ml of olive oil, the juice and zest of the lemon, and the chopped mint and parsley to create a dressing.
- 6.Pour the dressing over the warm lentil mixture and toss to combine. Season to taste with salt and pepper. Divide the salad onto two plates and top with the rested lamb chops to serve.
Informations nutritionnelles
25g
fat
40g
carbs
9g
fiber
35g
protein
Pourquoi cette recette
This recipe is rich in iron from lamb and lentils, crucial for preventing anemia during pregnancy. It also provides high-quality protein for fetal growth, folate from lentils to support neural tube development, and complex carbohydrates for sustained energy.
⭐ Avis et évaluations
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