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Lamb, Lentils and Flatbreads

May 31, 2016 By All That I'm Eating 14 Comments

When it’s a weekday and you come back from work to cook dinner, I’m assuming it’s not just me, you actually just want to relax. The cooking should be straightforward, ideally with minimal washing up and the food should be tasty, filling and balanced. I’ve been adding more and more recipes to my weeknight repertoire that are just that; minimum fuss, maximum flavour and ideally ready in under 30 minutes. This recipe for lamb, lentils and flatbreads was another midweek success and is also part of an upcoming post about eating organic on a budget.

Lamb, Lentils and Flatbreads

Ingredients

You will need (for two people):

  • 2 lamb steaks
  • Salt and pepper
  • Oil for cooking
  • 75g green lentils
  • 1 vegetable stock cube
  • Two big handfuls salad leaves
  • 4-5 ripe tomatoes, roughly chopped
  • 1 tbsp extra virgin olive oil
  • 1 lemon, juice only

For the flatbreads

  • 150g natural yoghurt
  • 150g self raising flour (I actually ran out of self raising and used strong bread flour and they worked just as well)
  • 1/4 tsp baking powder

Method

Cook the lentils in vegetable stock according to the packet instructions.

Make the flatbreads by mixing all the ingredients together until you have a dough. Divide the dough into four and roll out until about half as thick as a pound coin.

Get a frying pan onto a high heat then add the flatbreads, one at a time, dry frying them until they are golden brown on both sides. Pop them into a low oven to keep them warm while you cook them all.

Season the lamb on both sides. Get a frying pan on a medium-high heat with a little oil then add the lamb and fry until cooked through. Remove then slice up.

Drain the lentils then mix with the olive oil, lemon juice and tomatoes. Top with the lamb and serve with the flatbreads and salad.

Lamb, Lentils and Flatbreads

I have made these flatbreads before (they originally came from a Jamie Oliver recipe) and they are always good and can easily be made in the time it takes the lentils to cook. I only used two small lamb steaks; the lentils are really filling. It’s well worth cooking the lentils in the vegetable stock so give them a bit of a boost. The tomatoes, it helps if they’re really ripe, and the salad add a lovely bit of freshness and crunch. The best bit is the little bit of lentil liquid, tomato juice, olive oil and lemon juice all gather at the bottom of the bowl just waiting to be scooped up with a warm, crisp flatbread.

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Filed Under: Bread, Dinner, Fruit, Lamb, Lemon, Lentils, May, Meat & Fish, Quick Recipes, Recipes By Month, Seasons, Spring, Store Cupboard, Tomatoes, Vegetables Tagged With: bread, dinner, lamb, recipe

« New in the Kitchen May 2016
Tikka Paneer and Pilaf »

Comments

  1. AvatarMonica says

    June 1, 2016 at 00:59

    I am with you – easy, no-fuss, but flavor-packed meals are the best! This is a great combination and so satisfying!

    Reply
  2. Avatarangiesrecipes says

    June 1, 2016 at 08:08

    You prepared bread from scratch, and cooked lamb..and this no-fuss? wow…I am not even sure I could do this on weekend, let alone weeknight..you are superb!

    Reply
    • Caroline TaylorCaroline Taylor says

      June 1, 2016 at 09:38

      Haha! No, I promise it’s minimum effort even though it looks like a lot more!

      Reply
  3. AvatarJohn/Kitchen Riffs says

    June 1, 2016 at 16:01

    Yup, we can all use quick, tasty, easy meal ideas. And I love lamb — one of my favorites — so this is right up my alley. Good stuff — thanks.

    Reply
  4. AvatarKushi says

    June 2, 2016 at 12:58

    WOW! This is such a flavorful combo. Loved it!

    Reply
  5. AvatarMiriam - londonkitchendiaries.coma says

    June 2, 2016 at 15:10

    Minimum fuss, maximum flavour – my kind of cooking! 😉

    Reply
  6. AvatarAshley says

    June 2, 2016 at 19:07

    Simple meals at the end of a long day are where it’s at! Love this idea!

    Reply
  7. AvatarKaren (Back Road Journal) says

    June 2, 2016 at 19:44

    I don’t know what it is but lentils and lamb are a good compliment. You created a really tasty meal.

    Reply
  8. AvatarLiz says

    June 3, 2016 at 02:12

    What a glorious meal! I am a huge fan of lentils and need to add them to the menu more often!

    Reply
  9. AvatarAlida says

    June 3, 2016 at 10:59

    This is such a great meal, I would like to cook this. Thanks for the recipe.

    Reply
  10. AvatarEvelyne CulturEatz says

    June 3, 2016 at 14:32

    I cannot beleive you made flatbreads within a quick meal lol, and a really delicious one at that!

    Reply
  11. AvatarTandy | Lavender and Lime says

    June 6, 2016 at 07:38

    I am getting the 404 error again – trying to comment so hope this goes through! This is my kind of meal, just without the lentils 🙂

    Reply
  12. AvatarBerny says

    June 9, 2016 at 10:46

    Agreed! Although on days that I work I will bulk cook the day before so there will be days when I don’t have to cook when I come home from work 🙂

    Reply

Trackbacks

  1. Eating Organic on a Budget - All That I'm Eating says:
    June 16, 2016 at 13:43

    […] other lamb dish I made was my Lamb, Lentils and Flatbreads. I used lentils to bulk this dish out as I used the two smaller lamb steaks. Delicious with the […]

    Reply

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Hello I’m Caroline

All That I'm EatingWelcome to my site All That I’m Eating. You will find inventive recipes using seasonal and foraged ingredients as well as everyday easy meals and a few indulgent recipes too.

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