Minute Steaks with Rosemary & Tomato Lentils

Prep: 15 mins

Cook: 20 mins

A hearty winter dish of green lentils simmered with cherry tomatoes, spinach, garlic and fresh rosemary, and topped with slices of our quick-cook minute steaks.

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440 kcal
(per portion)

Ingredients you'll need

2 onions
2 garlic cloves
A handful of rosemary, leaves only
250g cherry tomatoes
400g tin of green lentils
½ chicken stock cube
2 top rump minute steaks
50g baby leaf spinach

From your kitchen

100ml boiling water
2 tsp olive oil
Sea salt
Freshly ground pepper

You'll need

Saucepan
Frying pan

Step by step this way

1.
Peel and thinly slice the onions. Peel and finely slice the garlic cloves. Pick the rosemary leaves and finely chop them. Halve the cherry tomatoes.
2.
Drain the green lentils and rinse them with cold water. Measure out 100ml boiling water into a jug. Crumble in half of the chicken stock cube and stir to dissolve.
3.
Pour 1 tsp oil into a pan and warm to a medium heat. Slide in the onions, garlic and rosemary. Season with salt and pepper. Fry for 5-6 mins, stirring occasionally, till soft.
4.
Stir the drained lentils and chicken stock into the pan. Slide in the cherry tomatoes. Bring to a simmer, then cook for 10 mins, till the tomatoes have softened a little.
5.
Rub the minute steaks with a pinch of salt and pepper and 1 tsp oil. Warm a frying pan to a high heat. When the pan is smoking hot, add the steaks. Cook for 1-2 mins on each side, then transfer to a plate to rest for 2-3 mins.
6.
Stir the spinach leaves through the lentils to wilt them. Pour in any resting juices from the steak. Have a taste and add salt and pepper if needed.
7.
Divide the lentils between a couple of plates. Slice the steaks and set on top of the lentils to serve.

This recipe is from

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