Lamb with pumpkin and lentils
TM6 TM5 TM31

Lamb with pumpkin and lentils

4.2 (24 ratings)

Ingredients

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

Nutrition
per 1 portion
Calories
1343.8 kJ / 320 kcal
Protein
25.9 g
Carbohydrates
17.3 g
Fat
15 g
Saturated fat
3.4 g
Fiber
6.3 g
Sodium
320.8 mg

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