Juicy, herb-infused lamb patties served over a nutritious warm salad of earthy lentils and tender kale, dressed with a simple lemon vinaigrette. A perfect high-protein, balanced meal.
Ingredients
- 300g lamb mince
- 100g Puy lentils, dry
- 150g kale, chopped
- 1 small red onion
- 2 cloves garlic
- 15g fresh mint
- 15g fresh parsley
- 30ml olive oil
- 1 lemon
- Salt to taste
- Black pepper to taste
Instructions
- 1.Rinse the lentils, place them in a small saucepan with 500ml of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes until tender but not mushy. Drain any excess water.
- 2.While the lentils cook, finely chop the mint, parsley, and one clove of garlic. In a medium bowl, combine the lamb mince, chopped herbs, garlic, salt, and pepper. Mix gently and form into 6 small patties.
- 3.Heat 15ml of olive oil in a non-stick frying pan over medium-high heat. Cook the patties for 3-4 minutes per side until golden brown and cooked through. Set aside.
- 4.In a separate large pan or pot, heat the remaining 15ml of olive oil over medium heat. Finely slice the red onion and the second garlic clove, then sauté for 3-4 minutes until softened.
- 5.Add the chopped kale to the pan with the onions. Cook, stirring occasionally, for 4-5 minutes until the kale has wilted and become tender.
- 6.Stir the cooked, drained lentils into the pan with the kale and onion. Squeeze in the juice of half the lemon, season with a pinch of salt and pepper, and mix everything together.
- 7.To serve, divide the warm lentil and kale salad between two plates and top with the herbed lamb patties.
Nutrition Information
Why this recipe
This recipe is a high-protein powerhouse, combining lamb and lentils to support muscle maintenance and satiety. It is rich in fiber from kale and lentils, promoting digestive health and providing sustained energy with complex carbohydrates.
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