MediterraneanGluten-freeDairy-freeBreakfastIron
Thessalian Lamb and Lentil Skillet Breakfast with Wilted Spinach and Lemon
- Prep
- 8 min
- Cook
- 14 min
- Total
- 22 min
- Servings
- 1
Ingredients
- 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)
Instructions
- 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.
Nutrition (per serving)
- 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