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Name: Lamb, Edamame and Lentil Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: not set
Ingredients: 110 grams french lentils (1/2 cup) rinsed; 1/2 red onion finely chopped; 2 tsp Balsamic Vinegar; 2 tsp olive oil; 250 grams edamame frozen; 150 grams sugar snap peas trimmed and halved; 1/2 cup continential parsley; 400 grams lamb backstrap; 80 grams sourdough sliced and toasted; 85 grams Ricotta Cheese

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INGREDIENTS

110 grams french lentils ; (1/2 cup) rinsed
1/2 red onion ; finely chopped
2 tsp Balsamic Vinegar
2 tsp olive oil
250 grams edamame ; frozen
150 grams sugar snap peas ; trimmed and halved
1/2 cup continential parsley
400 grams lamb backstrap
80 grams sourdough ; sliced and toasted
85 grams Ricotta Cheese

INSTRUCTIONS

Cook the lentils in a saucepan of boiling water for 20 minutes or until al denta. Drain.

Meanwhile, place the onion, vinegar and oil in a bowl. Add the warm lentils and toss to combine. Set aside to rest for 10 minutes.

Cook the edamame and sugar snaps in a saucepan of boiling water until just tender. Drain. Set aside to cool slightly. Remove the edamame from the pods and discard pod. Add the edamame, peas and parsley to the lentil mixture.

Meanwhile, heat a large nonstick frypan over a high heat and spray with olive oil. Cook the lamb for 3-4 minutes (medium) on each side or until cooked to your liking. Remove and rest on a plate covered with foil for 3 minutes.

Meanwhile, spread the bread with the ricotta.

Thinly slice the lamb, divide lentil mixture between plates, top with lamb and bread and serve.

NOTES

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Lamb, Edamame and Lentil Salad

110 grams french lentils (1/2 cup) rinsed
1/2 red onion finely chopped
2 tsp Balsamic Vinegar
2 tsp olive oil
250 grams edamame frozen
150 grams sugar snap peas trimmed and halved
1/2 cup continential parsley
400 grams lamb backstrap
80 grams sourdough sliced and toasted
85 grams Ricotta Cheese

Cook the lentils in a saucepan of boiling water for 20 minutes or until al denta. Drain.

Meanwhile, place the onion, vinegar and oil in a bowl. Add the warm lentils and toss to combine. Set aside to rest for 10 minutes.

Meanwhile, spread the bread with the ricotta.

Thinly slice the lamb, divide lentil mixture between plates, top with lamb and bread and serve.

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Nutrition

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Serving Size: 1 Serving (76g)
Recipe Makes: 4 Servings

Calories: 58
Calories from Fat: 21 (36%)

Amt Per Serving		% DV

	Total Fat 2.3g	3 %
	Saturated Fat 1.1g	6 %
	Monounsaturated Fat 0.9g
	Polyunsanturated Fat 0.2g
Cholesterol 6.6mg		2 %
Sodium 29.2mg		1 %
Potassium 124.6mg		3 %
Total Carbohydrate 5.7g		2 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 4.5g
Protein 3.6g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 58

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