Mediterranean Spiced Lamb & Lentil Skillet
A quick and flavourful one-pan meal featuring protein-rich ground lamb and fiber-packed lentils, seasoned with warm Mediterranean spices and finished with a fresh mint yogurt sauce. Perfect for a healthy weeknight dinner.
910 calories
$5 per serving
$25 min
2 servings
quick-easy, any cuisine
Ingredients
- 250g ground lamb
- 240g canned brown or green lentils, rinsed and drained
- 200g cherry tomatoes, halved
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 100g low-fat plain Greek yogurt
- 1 small handful fresh mint, chopped
- 1/2 lemon, for juice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon paprika
- Pinch of cinnamon
- Salt and freshly ground black pepper to taste
Instructions
- 1.In a small bowl, prepare the sauce by mixing the Greek yogurt, half of the chopped mint, a squeeze of lemon juice, and a pinch of salt. Set aside.
- 2.Heat olive oil in a large skillet over medium-high heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for 1 more minute until fragrant.
- 3.Add the ground lamb to the skillet, breaking it up with a spoon, and cook for 5-7 minutes until browned. Drain off any excess fat.
- 4.Stir in the cumin, coriander, paprika, and cinnamon, cooking for 1 minute until aromatic. Add the halved cherry tomatoes and cook for 3-4 minutes until they begin to soften.
- 5.Add the rinsed lentils and 60ml of water. Season with salt and pepper, bring to a simmer, and cook for 5 minutes, allowing the flavors to meld together.
- 6.Remove from the heat, stir in the remaining fresh mint, and serve the skillet mixture immediately with a dollop of the prepared mint yogurt sauce on top.
Nutrition Information
50g
fat
52g
carbs
20g
fiber
60g
protein
Why this recipe
This dish offers a balanced mix of high-quality protein from lamb and plant-based fiber from lentils, supporting muscle health and digestion. Rich in iron and B-vitamins, it's a nutritious meal boosted with antioxidants from herbs and spices.
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