Spiced Lamb and Lentil Skillet with Spinach
A hearty and aromatic one-pan meal, combining savory ground lamb with earthy lentils and vibrant spinach. This quick and easy skillet is perfect for a nutritious weeknight dinner, inspired by Mediterranean flavors.
2010 calories
$6 per serving
$35 min
4 servings
quick-easy, any cuisine
Ingredients
- 500g lean ground lamb
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 400g can of chopped tomatoes
- 200g brown or green lentils, rinsed
- 750ml low-sodium vegetable broth
- 150g fresh spinach
- Juice of 1/2 lemon
- Small bunch of fresh mint, chopped
- Small bunch of fresh parsley, chopped
- Salt and freshly ground black pepper to taste
Instructions
- 1.Heat olive oil in a large, deep skillet or pot over medium-high heat. Add the chopped onion and cook until softened, about 5-6 minutes.
- 2.Add the ground lamb, breaking it up with a spoon. Cook until browned all over. Drain any excess fat if necessary.
- 3.Add the minced garlic, cumin, coriander, and cinnamon, and cook for another minute until fragrant.
- 4.Stir in the rinsed lentils, canned tomatoes, and vegetable broth. Season with salt and pepper. Bring the mixture to a boil.
- 5.Reduce the heat to a simmer, cover, and cook for 20-25 minutes, or until the lentils are tender and most of the liquid has been absorbed.
- 6.Stir in the fresh spinach and cook for 2-3 minutes until it has wilted into the mixture.
- 7.Remove from heat. Stir in the fresh lemon juice, chopped mint, and parsley. Adjust seasoning if needed and serve warm.
Nutrition Information
88g
fat
165g
carbs
48g
fiber
140g
protein
Why this recipe
This recipe offers a balanced meal rich in protein from both lamb and lentils, promoting muscle health and satiety. It's also high in fiber, aiding digestion, and packed with iron and vitamins from spinach and tomatoes for overall vitality.
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