Thessalian Lamb and Lentil Skillet Breakfast with Wilted Spinach and Lemon

Name: Thessalian Lamb and Lentil Skillet Breakfast with Wilted Spinach and Lemon
Prep time: 8 min
Cook time: 14 min
Total time: 22 min
Yield: 1 serving
Ingredients: 70 g raw (~50g cooked, 70-75% yield) lean ground lamb; 1/2 cup (~100g cooked, from ~40g dry) brown lentils, cooked; 1 1/2 cups (~45g) baby spinach; 1 tbsp (~14g) extra-virgin olive oil; 2 cloves (~6g) garlic, thinly sliced; 1/2 small (~30g) red onion, finely diced; 1/2 (~25g juice) lemon, juiced; 1 tsp dried oregano; 1/4 tsp non-iodized sea salt; 1/8 tsp black pepper; 1 tbsp fresh parsley, chopped (for finish)

Prep: 8 min
Cocción: 14 min
Total: 22 min
Porciones: 1

Ingredientes

70g raw (~50g cooked, 70-75% yield)lean ground lamb
1/2cup (~100g cooked, from ~40g dry)brown lentils, cooked
1 1/2cups (~45g)baby spinach
1tbsp (~14g)extra-virgin olive oil
2cloves (~6g)garlic, thinly sliced
1/2small (~30g)red onion, finely diced
1/2(~25g juice)lemon, juiced
1tspdried oregano
1/4tspnon-iodized sea salt
1/8tspblack pepper
1tbspfresh parsley, chopped (for finish)

Preparación

01
Warm the olive oil in a small non-stick skillet over medium heat. Add the diced red onion and cook 2 minutes until softening.
02
Add the ground lamb, breaking it up with a wooden spoon. Sprinkle in the oregano, salt and pepper. Cook 4 minutes, stirring occasionally, until the lamb is browned and cooked through.
03
Add the sliced garlic to the pan and stir for 30 seconds until fragrant.
04
Stir in the cooked lentils and let them warm through for 1 minute, picking up the lamb-and-oregano flavour from the pan.
05
Add the baby spinach in two handfuls, stirring each batch until just wilted (about 60 seconds total).
06
Pull the pan off the heat. Squeeze the lemon juice over the top and scatter the parsley. Eat straight from the skillet.

Nutrición (por porción)

Calories: 415kcal
Protein: 26g
Carbs: 28g
Fat: 21g
Fiber: 8g
Selenium: 18mcg
Zinc: 3.6mg
Iron: 5.6mg
B12: 1.8mcg
Iodine: 6mcg
Sodium: 460mg