Meal: Lamb Lenticular Protein Burst

Ingredients:

• 500g lamb leg steaks
• 1 cup of red lentils
• 2 medium-sized red onions
• 3 cloves of garlic
• 1 tbsp cumin seeds
• 1 tsp ground coriander
• 2 tbsp olive oil
• Salt to taste
• Lemon wedges for garnish

Instructions:

1. Roughly chop the onions and garlic and set them aside.
2. Cube the lamb leg steaks into 1-inch pieces.
3. Heat the olive oil in a pan and add the cumin seeds. Let them sizzle until aromatic.
4. Saute onions and garlic until transparent.
5. Add the lamb cubes, sprinkling with the ground coriander and salt. Cook over medium heat until the meat is appropriately browned.
6. Rinse and strain the red lentils. Add to the pan and stir well to combine.
7. Cover the pan with a lid, reduce the heat to low and let it simmer for 20-25 minutes, stirring occasionally, until the lentils and lamb are cooked thoroughly.
8. Adjust the salt to taste and remove from heat.

Nutritional Info per serving (Serves 4):

• Calories: 420
• Protein: 40g
• Fat: 15g
• Carbs: 30g

Plating:

Place a decent serving of lamb and lentil mix in the center of a warm plate, forming a small mound. Garnish with lemon wedges on the side. The combination of the rustic brown lentils mixed with the succulent cubes of lamb should be the highlight, with the bright yellow of the lemon wedges adding a stark contrast. It should look rustic, hearty, and inviting.