A hearty and wholesome bowl featuring iron-rich lamb, folate-packed lentils, and vitamin-rich butternut squash and kale. This balanced meal is perfectly seasoned with fresh herbs and a zesty lemon dressing, designed to support a healthy pregnancy.
Malzemeler
- 250g lamb leg steaks or loin
- 400g butternut squash, peeled and cubed
- 100g dried brown or green lentils
- 100g fresh kale, chopped
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 45ml extra virgin olive oil
- 1 lemon
- Handful of fresh mint or parsley, chopped
- Salt and black pepper to taste
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Talimatlar
- 1.Preheat your oven to 200°C. On a baking tray, toss the cubed butternut squash with 15ml of olive oil, salt, and pepper. Roast for 20-25 minutes until tender and lightly caramelized.
- 2.While the squash roasts, rinse the lentils. Place them in a saucepan with 500ml of water, bring to a boil, then reduce the heat and simmer for 20-25 minutes until tender. Drain any excess water.
- 3.Pat the lamb steaks dry and season with salt and pepper. Heat 15ml of olive oil in a skillet over medium-high heat. Cook the lamb for 4-5 minutes per side until fully cooked through (well-done is recommended for pregnancy). Remove from pan, let rest for 5 minutes, then thinly slice.
- 4.In the same skillet, add the remaining 15ml of olive oil. Sauté the chopped onion and garlic for 2 minutes until fragrant. Add the chopped kale and a splash of water, cover, and cook for 3-4 minutes until wilted.
- 5.In a large serving bowl, combine the roasted squash, cooked lentils, wilted kale mixture, and sliced lamb.
- 6.Squeeze the juice of the lemon over the bowl, add the chopped fresh mint or parsley, and toss everything together gently. Serve warm.
Besin Bilgileri
Bu tarifi neden seçmelisin
This recipe is exceptionally healthy for pregnancy, providing crucial iron from lamb to prevent anemia, and folate from lentils for fetal development. Kale and squash offer essential vitamins A, C, and K, plus fiber for digestive health in a delicious, balanced meal.
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