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Leftover Lamb and Lentil Salad

Simple Lamb and lentil Salad

4

Serves

10 mins

Prep Time

20 mins

Cook Time

Beef + Lamb New Zealand

Recipe author

Beef + Lamb New Zealand

This lamb and lentil salad recipe is perfect for a mid-week dinner. Simple stuff that can be cooked up relatively quickly. Leftover roast lamb works well alongside this colourful red lentil salad (or cook up some fresh lamb rump). Use vegetables that are in season to keep the cost down - the salad vegetables can easily be swapped out for other vegetables you have on hand.

Looking for a delicious and healthy salad recipe? For us, a healthy dinner is all about getting a good mix of protein, carbs, and fresh vegetables, especially after a big day. This lamb rump with red lentil salad recipe is perfect for a mid-week dinner and the salad is also super quick to serve alongside any leftover barbequed or roast meat.

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High Iron

High Protein

High Fibre

tag

Lamb,

Easy,

Under 30 Minutes,

Salads,

Lunch,

Dinner,

Ingredients

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400g leftover roast Quality Mark lamb

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3/4 cup red lentils

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1 red capsicum

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1 yellow capsicum

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3 tomatoes

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1/2 cucumber

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a small handful of parsley

chopped

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a small handful of mint leaves

chopped

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1/2 tsp ground cumin

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1 red onion

chopped

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juice and grated zest of 1 lemon

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A pinch of black pepper

Method

To Make Salad

To Serve

To Sear Steak (if cooking fresh meat)

1

For the salad, cook lentils in boiling water for 3-4 minutes to retain texture and colour.

2

Drain and place in cold water.

3

Dice all vegetables and place in a bowl.

4

Add lentils and chopped parsley and mint.

5

Season with cumin, pepper, lemon zest and juice.

6

Stir to combine.

More info

Nutrition Information per Serving (447g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

1490 (355)kJ

Protein

37.1g

Total Fat

8.0g

Saturated Fat

2.3g

Carbs

28.6g

Sugars

12.0g

Sodium

79mg

Iron*

5.4mg

* Percentage of recommended daily intake (Aust/NZ)

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