Grilled lamb & puy lentils
I love this dish because it’s so versatile and requires very little effort. Lentils are packed with nutrients and can be paired with almost anything. You can use lentils in soups, salads, casseroles, stews, or as a meat replacement for a great addition to a healthy diet.
Lentils are rich in complex carbohydrates, a nutrient that boosts the metabolism and helps the body to burn fat. They are an excellent source of fiber, which can help reduce cholesterol levels. Lentils are also an outstanding source of folate and magnesium.
Puy lentils are cultivated in the Le Puy region of central France, where the beans develop an earthy flavor due to the rich volcanic soil they are grown in. Just three heaping tablespoons of these dark-colored lentils count as a full serving of vegetables.
As a bonus these tiny pulses are inexpensive and unlike the other legumes (dried kidney beans, black beans etc) lentils are relatively quick and easy to prepare.
You can choose to make this recipe and substitute the lamb with fish or other types of meat, it really does go great with everything. For vegetarians, you can have this with roast sweet potato or roasted butternut squash.
1 cup Puy lentils
3tsp ground cumin
2 garlic cloves
1tsp black pepper
1tsp Pink Himalayan Salt
1 medium red onion
2 spring onions
I bag fresh kale
For the Lamb:
2 lambs teaks
1tsp garlic paste
Pinch of black pepper
Pinch of chilli flakes.
First you will need to season your lamb with the rosemary, garlic black pepper, salt, chilli flakes and then leave marinade for about 10 -15 minutes.
For the lentils you want to start by chopping your onions, spring onions, then dicing your garlic cloves as finely as possible.
In a hot pan add olive oil followed by onions, garlic and spring onions. Let them cook for about 5 minutes until they have softened.
Add the cumin, black pepper and salt to the pan and let it simmer for another 5 mins.
Pour 3 cups of boiling water to the pan followed by the lentils and allow to cook at medium heat for 25 minutes.
Take the lamb steaks that have been marinading and massage with a little olive oil. Pop both on a griddle pan and cook for 5/6 minutes on each side (cooked medium) feel free to cook them for longer if you prefer yours well done. Set aside to rest while you finish cooking your lentils.
Once the lentils have cooked and the water has reduced, add 2 large handfuls of kale and mix, you can turn off the heat and allow the steam from the cooked lentils to gently wilt the kale.
Tasts, add more black pepper/ salt as desired then serve with the cooked lamb.