The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Lamb with Spiced Lentils & Walnut Tomato Salsa
You'll sear free-range British lamb steaks until golden and juicy, then dish up on lentils stewed with ras el hanout and pomegranate molasses. A fresh mint, walnut and tomato salsa is the perfect garnish.
Prep in 10
High protein
1/3 daily fibre
4 of 5 a day
Serving size
Ingredients
- 2 garlic clove
- 80g baby spinach (use half)
- 1 lamb leg steak
- 2 carrot
- 20g walnuts (use half) (Nuts)
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 80g red split lentils (use half) (red split lentils (100%))
- 1 tbsp ras el hanout-style seasoning (use half) (Ginger, Black Pepper, Salt, Turmeric, Lavender Flowers, Cardamom, Mace, Pimento, Fennel, Chilli, Cinnamon)
- 1 handful of fresh mint (use half)
- 2 tsp maple syrup (use half)
- 1 onion (use half)
- 75g seasonal tomatoes (use half)
- 2 tbsp pomegranate molasses (use half)
Nutritional Information
Calories: 866
Protein: 48g
Carbs: 74g
Fat: 44g
Ingredients
- 1 tbsp ras el hanout-style seasoning (Ginger, Black Pepper, Salt, Turmeric, Lavender Flowers, Cardamom, Mace, Pimento, Fennel, Chilli, Cinnamon)
- 80g baby spinach
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 2 tbsp pomegranate molasses
- 1 onion
- 75g seasonal tomatoes
- 2 garlic clove
- 2 lamb leg steaks
- 2 carrot
- 20g walnuts (Nuts)
- 2 tsp maple syrup
- 1 handful of fresh mint
- 80g red split lentils (red split lentils (100%))
Nutritional Information
Calories: 774
Protein: 46g
Carbs: 60g
Fat: 40g
Lamb with Spiced Lentils & Walnut Tomato Salsa
You'll sear free-range British lamb steaks until golden and juicy, then dish up on lentils stewed with ras el hanout and pomegranate molasses. A fresh mint, walnut and tomato salsa is the perfect garnish.
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Cooking Instructions
- Preheat the oven to 200C / fan 180C / gas mark 6. Finely dice the onion. Finely chop or crush the garlic. Heat a medium frying pan with 1/2 tsp oil on medium-high heat. Add the onion and cook for 5 mins, until softened.
- Add the garlic, ras el hanout, maple syrup, molasses, lentils and 450ml water (225ml for 1 person) to the pan. Crumble in half the stock cube and stir. Cover with a lid and simmer for 20-25 mins, until the lentils are cooked. Add a splash of water if it gets too dry.
- Cut the carrots into 2cm thick batons (peel optional). Place on a lined baking tray and toss with 1/2 tsp oil, a pinch of sea salt and black pepper. Roast for 10-15 mins, until soft and golden. In the final 5 mins of roasting, add the walnuts to the tray to toast.
- Make the salsa; pick the mint leaves from the stalks and finely chop along with the toasted walnuts. Finely dice the tomatoes. Transfer everything into a bowl and mix with 1 tsp olive oil, 1 tsp water and a pinch of sea salt.
- Heat a large frying pan with 1 tsp oil on medium heat. Season the steaks with sea salt and cook (as a guide: 3-4 mins on each side for medium or 4-5 mins on each side for well-done). Add the spinach to the pan and leave to wilt. Remove the steak and leave to rest then thinly slice against the grain.
- Serve the lentils topped with carrots, spinach and lamb. Spoon over the salsa.
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