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Jackie G.
Summery lentils with lamb sausages
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Ingredients
Directions
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Heat a frying pan over medium heat and fry the lamb slices in half of the butter until done in 10 minutes; turn them occasionally.
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Meanwhile cut the carrot into very small cubes.
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Remove the cooked lamb sausages from the pan, put the carrots, cumin, chopped garlic and cinnamon in the hot pan.
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Fry for 5 minutes, then extinguish with the water and the crumbled stock cube.
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Bring to boil.
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Drain the lentils and simmer for 5 minutes.
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Grate the peel of the lime very thinly and add.
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Squeeze the lime.
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Cut the lamb slices into slices and warm again.
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Cut the spring onions into thin rings and heat for 3 minutes in the rest of the butter in a non-stick pan without coloring.
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Add the mashed potatoes and heat over medium heat until the mash is warm.
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Divide the puree over warm deep plates.
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Divide the lentils and lamb slices over them and sprinkle with lime juice, olive oil and chopped coriander.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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