Ingredients
- ½ pound lean lamb, cut in thin slices
- 1 cup red lentils
- 2 shallots, chopped fine
- 2 tablespoons olive oil
- ⅓ cup dry white wine
- 2 tablespoons sherry-wine vinegar
- 1 tablespoons Dijon-style mustard
- 1 small red, yellow or orange pepper, seeded and chopped fine
- 1 small green pepper, seeded and chopped fine
- 1 tablespoon chopped fresh mint
- Freshly ground black pepper to taste
- Nutritional Information
Nutritional analysis per serving (2 servings)
1292 calories; 93 grams fat; 42 grams saturated fat; 0 grams trans fat; 41 grams monounsaturated fat; 5 grams polyunsaturated fat; 76 grams carbohydrates; 13 grams dietary fiber; 9 grams sugars; 33 grams protein; 87 milligrams cholesterol; 138 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 servings
Preparation
- Grill or broil lamb until medium rare. Cut it into strips and set aside.
- Cover lentils generously with water. Cover pot and bring to boil. Uncover, reduce heat and cook until lentils are tender but still firm, 6 to 8 minutes. Watch carefully: they can turn to mush quickly. Drain off liquid, run under cold water and let drain.
- Saute shallots in hot oil in small saucepan until soft. Add wine and boil until liquid has almost evaporated. Remove from heat and stir in vinegar and mustard.
- Put lamb, lentils, peppers, mint and shallot mixture in a serving bowl. Stir to coat with dressing, and season with black pepper.
30 minutes
Dining and Cooking