Lamb with pumpkin and lentils

Lamb with pumpkin and lentils

4.3 34 rating

Prep. 15min

Total 50min

6 portions

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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