Lamb with Spiced Lentils & Walnut Tomato Salsa

Serving size

1 person 2 people 4 people

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)

Allergens

Contains: Celery, Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	124Kcal	866Kcal
	520kJ	3624kJ
Fat	6.3g	44g
of which saturates	2.2g	15g
Carbohydrates	11g	74g
of which sugars	6.0g	42g
Protein	6.8g	48g
Salt	0.4g	2.8g
Fibre	2.5g	17g

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%))

Allergens

Contains: Celery, Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	145Kcal	774Kcal
	607kJ	3238kJ
Fat	7.4g	40g
of which saturates	2.6g	14g
Carbohydrates	11g	60g
of which sugars	5.7g	31g
Protein	8.6g	46g
Salt	0.3g	1.6g
Fibre	2.7g	14g

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Prep in 10 High protein 1/3 daily fibre 4 of 5 a day

Lamb with Spiced Lentils & Walnut Tomato Salsa

Prep time: 0 mins

Total time: 35 mins

Cuisine: North African

Food group: Lamb

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.

Cooking Instructions

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.

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.