A unique and flavorful high-protein meal featuring succulent lamb koftas seasoned with aromatic spices, served over a hearty and nutritious warm lentil salad. A perfect balance of textures and fresh Mediterranean flavors.
Ingredients
- 300g ground lamb
- 150g brown or green lentils, dry
- 1 small onion
- 2 cloves garlic
- 150g cherry tomatoes
- 1/2 cucumber
- 1 bunch fresh mint
- 1 bunch fresh parsley
- 1 lemon
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
Instructions
- 1.Finely grate one small onion and mince 2 cloves of garlic. In a bowl, combine 300g ground lamb, the grated onion, garlic, 1 tbsp each of chopped fresh mint and parsley, ground cumin, ground coriander, and smoked paprika. Season with salt and pepper.
- 2.Mix the lamb mixture thoroughly, then shape it into 8-10 small, oval koftas. Set aside.
- 3.Rinse 150g of lentils. In a medium saucepan, add the lentils and 450ml of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until tender. Drain any excess liquid.
- 4.While the lentils cook, heat 1 tbsp of olive oil in a large skillet over medium-high heat. Cook the koftas for 8-10 minutes, turning occasionally, until browned on all sides and cooked through.
- 5.For the salad, dice 1/2 cucumber and halve 150g cherry tomatoes. In a large bowl, combine the warm cooked lentils with the prepared vegetables and some extra chopped mint.
- 6.In a small bowl, whisk the juice of 1/2 lemon with 1 tbsp of olive oil, salt, and pepper. Pour this dressing over the lentil salad and toss gently. Serve the lamb koftas over the warm lentil salad.
Nutrition Information
Why this recipe
This recipe is exceptionally high in protein from both lamb and lentils, supporting muscle maintenance. It's rich in dietary fiber for digestive health and provides essential iron and B vitamins, making it a well-rounded and energizing nutritious meal.
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