Składniki

• 1 lb lean ground lamb
• 1 cup French green lentils (lentilles du Puy)
• 4 cups water or low-sodium vegetable broth
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 1 leek, white and light green parts only, thinly sliced
• 2 cloves garlic, minced
• 2 tbsp extra virgin olive oil
• 1 tbsp Dijon mustard
• 1 tbsp fresh lemon juice
• 1 tsp dried herbs de Provence
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped, for garnish

Instrukcje

1. 1.In a medium saucepan, combine the rinsed lentils and 4 cups of water or broth. Bring to a boil, then reduce heat to a gentle simmer. Cook for 20-25 minutes, or until tender but still holding their shape. Drain any excess liquid and set aside.
2. 2.While the lentils cook, heat 1 tbsp of olive oil in a large skillet over medium heat. Add the diced carrots, celery, and sliced leek. Sauté for 8-10 minutes until the vegetables are softened and lightly caramelized. Add the minced garlic and cook for one more minute until fragrant.
3. 3.In a mixing bowl, combine the ground lamb, herbs de Provence, salt, and pepper. Use your hands to gently mix until just combined, being careful not to overwork the meat. Form the mixture into 8 small, even patties.
4. 4.Heat the remaining 1 tbsp of olive oil in another skillet over medium-high heat. Carefully place the lamb patties in the skillet and cook for 3-4 minutes per side, until deeply browned and cooked to your desired doneness. Remove from skillet and set aside.
5. 5.Add the cooked lentils to the skillet with the sautéed vegetables. Stir in the Dijon mustard and lemon juice. Cook for 2-3 minutes, stirring gently, to allow the flavors to meld and the salad to warm through.
6. 6.To serve, divide the warm lentil and vegetable salad among four plates. Top each serving with two herbed lamb patties and garnish with fresh chopped parsley.

Informacje odżywcze

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