A robust one-pan meal featuring protein-rich lamb and earthy lentils, simmered with aromatic herbs and wilted spinach for a complete, nutritious dinner.
Ingredients
- 250g lean lamb mince
- 100g dry puy or green lentils, rinsed
- 1 medium red onion, diced
- 2 cloves garlic, minced
- 150g cherry tomatoes, halved
- 100g fresh spinach
- 50g feta cheese, crumbled
- 1 tbsp olive oil
- 1 tsp dried oregano
- 2 tbsp fresh mint, chopped
- Juice of 1/2 lemon
- 300ml water or vegetable broth
- Salt and black pepper to taste
Instructions
- 1.Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for one more minute until fragrant.
- 2.Add the lamb mince to the skillet. Cook, breaking it up with a spoon, for 5-7 minutes until browned. Drain off any excess fat.
- 3.Stir the rinsed lentils into the skillet along with the halved cherry tomatoes, dried oregano, and 300ml of water. Season with salt and pepper.
- 4.Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let it simmer for 20-25 minutes, or until the lentils are tender and have absorbed most of the liquid.
- 5.Stir in the fresh spinach and cook for 1-2 minutes until it has just wilted into the mixture.
- 6.Remove the skillet from the heat. Squeeze the lemon juice over the top and stir in the chopped fresh mint. Serve immediately, garnished with crumbled feta cheese.
Nutrition Information
Why this recipe
This recipe provides a fantastic dual source of high-quality protein from lean lamb and plant-based lentils, crucial for muscle repair and satiety. It is also packed with fiber, iron, and vitamins, promoting digestive health and sustained energy levels.
Frequently Asked Questions
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