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Lamb with pumpkin and lentils

Lamb with pumpkin and lentils
4.3 34 rating
Prep. 15min
Total 50min
6 portions
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Ingredients

  • oil for greasing, plus extra for drizzling
  • Kent pumpkin cut into wedges (2.5 cm thickness)
    ½
  • salt plus extra to season
    ¼ tsp
  • ground black pepper plus extra to season
    ¼ tsp
  • lemon zest (1 x 5 cm), no white pith
    4 pieces
  • garlic cloves
    3
  • brown onion cut into halves
    1
  • fresh thyme leaves only
    6 sprigs
  • fresh flat-leaf parsley leaves only
    6 sprigs
  • ground cumin
    2 tsp
  • sumac
    2 tsp
  • ground coriander
    2 tsp
  • fennel bulb cut into thin slices
    1
  • diced lamb (see Tips)
    500 g
  • canned lentils rinsed and drained (approx. 250 g after draining)
    400 g
  • fresh baby spinach leaves
    30 g
  • tzatziki dip (see Tips)
    100 g

Difficulty

easy

Nutrition per 1 portion

Sodium 320.8 mg
Protein 25.9 g
Calories 1343.8 kJ / 320 kcal
Fat 15 g
Fiber 6.3 g
Saturated fat 3.4 g
Carbohydrates 17.3 g

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Australia and New Zealand

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