Lamb Skewers with Cauliflower Lentil Salad
Lamb Skewers with cauliflower lentil salad - Tender meat and hearty garnish create a successful contrast.
Healthy, because
Even smarter
Nutritional values
Tahini (a paste made from sesame seeds) strengthens the bones, because the small seeds contain a lot of calcium. In addition to plenty of high-quality protein, lamb also provides plenty of iron. The trace element is needed for blood formation and oxygen transport in the body, among other things. Lentils score with satiating fiber as well as a lot of protein. In addition, the zinc contained in them supports wound healing and protects against colds. Herbs and pomegranate seeds protect our body cells from harmful free radicals through the antioxidants they contain.
You prefer it vegetarian? Then simply use tofu instead of lamb for the skewers. You can replace the Puy lentils with other types of lentils. However, please note the cooking time indicated on the respective packaging.
(Percentage of daily recommendation)
| Calorie | 497 cal. | (24 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 1.3 g | (5 %) | ||
| Roughage | 8 g | (27 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 99.3 μg | (166 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 16.9 mg | (141 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 161.5 μg | (54 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 10.2 μg | (23 %) | ||
| Vitamin B₁₂ | 3.8 μg | (127 %) | ||
| Vitamin C | 94.1 mg | (99 %) | ||
| Potassium | 1,225 mg | (31 %) | ||
| Calcium | 203 mg | (20 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 9.2 μg | (5 %) | ||
| Zinc | 5.9 mg | (74 %) | ||
| Saturated fatty acids | 8.3 g | |||
| Uric acid | 366.7 mg | |||
| Cholesterol | 111.2 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 4 ½ ozs Le Puy lentils
- 22 ozs Lamb fillet
- 4 tsps olive oil
- 1 tsp ground Coriander
- 1 tsp ground Cumin
- 2 generous pinches Red pepper flakes
- ¾ oz parsley (0.5 Bunch)
- ½ bunch mint
- 1 garlic clove
- 18 ozs Cauliflower
- 4 Tbsps lemon juice
- ½ pomegranate
- 12 ozs Greek yogurt
- 1 oz Tahini (2 tablespoons; sesame paste)
- 1 Lime (juice)
- salt
- 1 tsp honey
- peppers
- ALSO:
- 8 Wooden skewers
Preparation steps
Cook lentils in twice the amount of boiling water for 35-40 minutes over medium heat. Meanwhile, rinse lamb, pat dry, dice and mix in a bowl with 3 tsp oil and spices.
Wash parsley and mint, shake dry and chop leaves, set aside half. Peel and chop the garlic. Mix chopped herbs and garlic with the meat and let stand for 30 minutes. Soak wooden skewers for 30-minutes.
Meanwhile, clean cauliflower, wash, divide into florets and cook in boiling salted water with 1 tablespoon lemon juice for about 6 minutes. Then rinse and drain. Remove the pomegranate seeds from the fruit.
Mix yogurt with tahini and lime juice and season with salt, honey and pepper. Mix lentils with cauliflower, herbs set aside, pomegranate seeds and remaining lemon juice and oil.
Thread lamb cubes onto skewers. Heat a grill pan. Fry lamb skewers on all sides for 4 minutes over medium heat. Season with salt and pepper. Place sesame cream on plates and arrange skewers and cauliflower-lentil salad on top.
