Warm lentil and lamb salad

Warm lentil and lamb salad
  • Serves icon Serves 4
  • Time icon Takes 10 minutes to make, 25-30 minutes to cook

An easy and satisfying main meal salad recipe with tender lamb, salty feta and filling puy lentils.

Nutrition: per serving

Calories
559kcals
Fat
28.6g (11g saturated)
Protein
49.9g
Carbohydrates
27.1g (2.6g sugars)
Fibre
7.2g
Salt
2.1g
Calories
559kcals
Fat
28.6g (11g saturated)
Protein
49.9g
Carbohydrates
27.1g (2.6g sugars)
Fibre
7.2g
Salt
2.1g

Ingredients

  • 200g puy lentils
  • 500ml chicken stock
  • 2 sprigs of fresh rosemary
  • 1 garlic clove, crushed
  • 1 tbsp cider vinegar
  • 3 tbsp extra-virgin olive oil
  • 4 lamb leg steaks (about 100g each)
  • 1 tbsp olive oil
  • 100g bag baby leaf spinach
  • 1 red chilli, deseeded, finely chopped
  • 150g feta, finely sliced
  • 2 tbsp finely chopped fresh flatleaf parsley

Method

  1. Rinse the lentils in plenty of water, then drain. Heat the chicken stock in a saucepan with one of the sprigs of rosemary until boiling. Add the lentils, reduce the heat, then simmer for 20-25 minutes until tender. Drain, then tip into a wide bowl to cool.
  2. Mix the garlic and vinegar with a little salt, pepper and a pinch of sugar, then whisk in the extra-virgin olive oil until smooth and thick. Set aside.
  3. Rub the lamb with the remaining sprig of rosemary, season, then drizzle with the olive oil. Heat a frying pan over a high heat and cook for 1-2 minutes on each side until cooked through but still pink in the middle. Set aside somewhere warm to rest.
  4. Add the spinach, chilli, feta, parsley and dressing to the lentils and toss.
  5. Slice the lamb, then add to the salad with any of the resting juices and serve.

delicious. tips

  1. Next time, why not try these lentils without the lamb – they would be fantastic with a herby roast chicken for Sunday lunch.

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