Lamb and Lentil Quick Bowl
Spiced ground lamb spooned over lemony lentils and wilted spinach for a warm, zinc-packed weeknight bowl. Lamb and lentils together make zinc the standout nutrient in this satisfying Mediterranean dinner.
- Prep
- 10 min
- Cook
- 18 min
- Total
- 28 min
- Servings
- 1
Ingredients
- 130gground lamb
- 120gcooked lentils (canned, drained and rinsed)
- 60gfresh spinach
- 1tbspextra-virgin olive oil
- 0.5smallonion, finely chopped
- 1clovegarlic, minced
- 1tspground cumin
- 0.5tspsmoked paprika
- 0.5wholelemon (juice and a little zest)
- 1tbspchopped fresh parsley
- 1pinchsalt and black pepper
Instructions
- 01
Heat the olive oil in a skillet over medium-high heat. Add the chopped onion and cook for 2-3 minutes until softened.
- 02
Add the ground lamb, breaking it up with a spoon. Cook for 4-5 minutes until browned, draining off any excess fat.
- 03
Stir in the garlic, cumin, and smoked paprika. Cook for 1 minute until fragrant, then season with salt and pepper.
- 04
Add the drained lentils to the pan and warm through for 2 minutes, stirring to coat them in the spices.
- 05
Add the spinach and a splash of water. Cook for 1-2 minutes, stirring, until the spinach just wilts.
- 06
Squeeze in the lemon juice and add the zest. Taste and adjust seasoning.
- 07
Spoon into a shallow bowl and scatter with fresh parsley. Serve warm.
Nutrition (per serving)
- Calories
- 540kcal
- Protein
- 38g
- Carbs
- 28g
- Fat
- 28g
- Fiber
- 9g
- Selenium
- 27mcg
- Zinc
- 7mg
- Iron
- 8mg
- B12
- 2.7mcg
- Iodine
- 5mcg
- Sodium
- 480mg
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