Baby Spinach Salad with Lentils and Grilled Lamb
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr
Ready in
Ingredients
for
4
- Ingredients
- 150 grams Yellow lentil
- 500 milliliters Vegetable broth
- 4 handfuls Baby spinach
- 1 handful flat-leaf parsley
- 4 Tbsps white balsamic vinegar
- 40 milliliters olive oil
- 1 pinch sugar
- 1 generous pinch ground cumin
- salt
- freshly ground peppers
- 3 Lamb loin (each about 120 grams)
Preparation steps
1.
Combine lentils with broth and bring to a boil, reduce heat and simmer, covered, for about 35 minutes until al dente. Drain in a colander and let cool.
2.
Rinse and spin dry spinach. Rinse and shake dry parsley, pluck off leaves.
3.
Combine cooled lentils with vinegar, 30 ml of olive oil (approximately 1 ounce) and season with, sugar, cumin powder, salt and pepper. Heat grill pan and cook lamb for about 3 minutes per side (or a little longer depending on meat thickness and desired degree of meat doneness). Season with salt and pepper.
4.
Combine baby spinach with parsley in a bowl, toss with remaining olive oil. Cut lamb diagonally into slices. Arrange lentils on plates and top with salad and lamb slices. Serve immediately.
