Juicy, spiced lamb koftas served over a warm, fiber-rich salad of Puy lentils, sautéed bell peppers, and zucchini. A satisfying, high-protein meal with a fresh Mediterranean twist.
Ingredients
- 300g lean ground lamb
- 150g dry Puy lentils (or brown/green lentils)
- 1 medium red onion, finely chopped
- 1 red bell pepper, chopped
- 1 medium zucchini, chopped
- 2 cloves garlic, minced
- 30g fresh mint, chopped
- 30g fresh parsley, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 3 tablespoons olive oil
- 1 lemon, juiced
- Salt and freshly ground black pepper to taste
Instructions
- 1.In a bowl, combine the ground lamb, half of the chopped onion, half of the minced garlic, fresh mint, parsley, cumin, coriander, salt, and pepper. Mix well and form into 8-10 small, oblong koftas.
- 2.While preparing the koftas, rinse the lentils and cook them in a pot of water according to package directions, typically for 20-25 minutes until tender but not mushy. Drain and set aside.
- 3.Heat 1 tablespoon of olive oil in a large pan or skillet over medium-high heat. Cook the koftas for 8-10 minutes, turning occasionally, until browned on all sides and cooked through.
- 4.While the koftas cook, heat the remaining 2 tablespoons of olive oil in another pan. Sauté the remaining onion, garlic, bell pepper, and zucchini for 5-7 minutes until tender-crisp.
- 5.In a large bowl, combine the warm cooked lentils, the sautéed vegetables, and the lemon juice. Season with salt and pepper and toss gently to combine.
- 6.To serve, divide the warm lentil salad between two plates and top with the lamb koftas.
Nutrition Information
Why this recipe
This recipe is exceptionally high in protein from both lean lamb and lentils, supporting muscle maintenance and satiety. The lentils and vegetables provide abundant fiber for digestive health and sustained energy release, making it a perfectly balanced and nutritious meal.
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