High-Protein Mediterranean Lamb and Lentil Skillet
5 lis 2025
Looking for a weeknight dinner that's as nourishing as it is delicious? This High-Protein Mediterranean Lamb and Lentil Skillet is your answer. It's a one-pan wonder that packs a flavorful punch, combining savory ground lamb, hearty lentils, and a medley of fresh vegetables. It’s the kind of meal that feels both rustic and refined, bringing the vibrant flavors of the Mediterranean right to your kitchen table.
What makes this dish truly special is its simplicity and depth of flavor. The spices—oregano and cumin—toast beautifully with the lamb, creating a fragrant base for the tender lentils and bright cherry tomatoes. A final squeeze of lemon juice cuts through the richness, leaving you with a perfectly balanced and incredibly satisfying meal. Best of all, it all comes together in under an hour, making cleanup a breeze.
Ingredients
- 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)
Instructions
- Heat oil and sauté aromatics: 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.
- Brown the lamb: 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.
- Toast the spices: Stir in the dried oregano and ground cumin, cooking for 30 seconds to release their aroma. Season generously with salt and pepper.
- Simmer the lentils: 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.
- Wilt the vegetables: 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.
- Finish and serve: Remove from heat and stir in the fresh lemon juice. Taste and adjust seasoning if needed. Garnish with fresh parsley before serving warm.
Tips & Substitutions
- Make it Vegetarian: For a plant-based version, simply omit the lamb and double the amount of lentils. You could also add chopped mushrooms or eggplant with the onions for a meatier texture.
- Switch Up the Greens: If you don't have spinach, chopped kale or Swiss chard are excellent substitutes. Add them a few minutes earlier as they take longer to wilt.
- Meal Prep Friendly: This skillet is perfect for meal prep! It stores well in the refrigerator for up to 4 days. The flavors even deepen overnight. Reheat gently on the stovetop or in the microwave.
Nutrition Information
The following values are an approximation per serving, assuming the dish makes 4 servings:
Calories: ~588 kcal | Protein: 37g | Fat: 31g | Carbohydrates: 37g | Fiber: 10g
Related Recipe
See the original recipe: "High-Protein Mediterranean Lamb and Lentil Skillet"Ready to dive into a bowl of this comforting Mediterranean skillet? Give this simple and delicious recipe a try for your next weeknight meal. We’d love to hear how it turns out—drop a comment below or tag us on social media!
