Ingredients
- ¾ cup red lentils
- 8 ounces boneless leg of lamb
- 1 clove garlic
- 2 heaping tablespoons crystallized ginger
- 1 ¼ pounds ripe nectarines
- 2 tablespoons red wine vinegar
- ¼ teaspoon hot red pepper flakes
- 1 teaspoon ground cumin
- 2 cups arugula, washed
- ½ pound Kirby cucumbers, thinly sliced
- ¾ pound ripe field tomatoes, thickly sliced, then halved or quartered
- 2 scallions, thinly sliced
- Nutritional Information
Nutritional analysis per serving (2 servings)
730 calories; 18 grams fat; 7 grams saturated fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 101 grams carbohydrates; 16 grams dietary fiber; 43 grams sugars; 45 grams protein; 77 milligrams cholesterol; 105 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 servings
Preparation
- If using broiler, turn it on.
- Boil lentils in enough water to cover for about 10 minutes over medium heat. Drain.
- If using stove-top grill, prepare. Remove excess fat from lamb and grill or broil to rare, 10 minutes or more depending on thickness of lamb.
- With food processor on, put garlic through feed tube to mince. Add ginger and process to mince.
- Wash, dry and remove pits from nectarines. Add nectarines to food processor with vinegar, hot pepper flakes and cumin, and process to make a puree.
- Arrange arugula on platter in single layer. Top with drained lentils.
- Cut lamb into thin strips and arrange on top of lentils. Arrange cucumbers, tomatoes and scallions on top of lentils and lamb, and spoon on nectarine sauce.
- Serve with good-quality coarse-textured country bread.
40 minutes
Dining and Cooking