Juicy, spiced lamb patties served over a warm, nutrient-dense salad of lentils and wilted spinach, all brightened with a zesty lemon dressing. A complete, high-protein meal in one bowl, perfect for a satisfying and healthy dinner.
Ingredients
- 300g lean ground lamb
- 150g green or brown lentils, rinsed
- 200g fresh spinach
- 1 red onion, finely chopped
- 2 cloves garlic, minced
- 30g fresh parsley, chopped
- 15g fresh mint, chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tbsp olive oil
- 1 lemon, juice and zest
- Salt and black pepper to taste
Instructions
- 1.Cook the lentils. In a medium pot, combine the rinsed lentils with 500ml of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until tender. Drain any excess water and set aside.
- 2.While lentils cook, prepare the lamb. In a bowl, mix the ground lamb, half the chopped onion, half the garlic, half the parsley, all the mint, cumin, coriander, salt, and pepper. Form into 4-6 small patties.
- 3.Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Cook the lamb patties for 3-4 minutes per side, until browned and cooked through. Remove from the skillet and set aside.
- 4.In the same skillet, add the remaining 1 tbsp of olive oil. Sauté the rest of the onion and garlic for 2 minutes until fragrant. Add the fresh spinach and cook, stirring, until just wilted (about 2-3 minutes).
- 5.Turn off the heat. Add the cooked lentils, the remaining parsley, and the lemon zest and juice to the skillet with the spinach. Stir to combine and season with salt and pepper.
- 6.To serve, divide the warm lentil and spinach salad between two plates. Top with the spiced lamb patties and enjoy immediately.
Nutrition Information
Why this recipe
This recipe is packed with high-quality protein from both lamb and lentils, crucial for muscle repair and satiety. The lentils and spinach provide excellent fiber, iron, and folate, supporting digestive health and boosting energy levels.
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