Easy Lamb and Lentils

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Easy Lamb and Lentils

For an easy, stress-free dinner, chop up the cucumber – and parsley and cook the lentils and lamb – early in the day; refrigerate; then just prior to serving heat a large skillet to medium high, add 1 T oil then the lentils and lamb and quickly stir and fry until both are heated through – no more than 3 minutes.  Add a little water or broth if it seems a bit dry.  Ground turkey may be substituted for the lamb.

  • 1 tablespoon vegetable oil
  • ½ lb ground lamb
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 garlic cloves, minced
  • 1/4 – 1 tsp crushed red pepper flakes (1 tsp will make it pretty spicy but good!)
  • 1/2 tsp cumin seeds or 1/2 tsp ground cumin
  • 1/2 tsp ground coriander (optional)
  • 1½ cups cooked brown or French green lentils (from 1 cup dried)
  • 2 cucumbers, chopped
  • 1/2 c chopped fresh parsley, – or 1/2 c chopped fresh cilantro (or both!) – plus leaves for serving
  • ¾ c plain whole-milk Greek yogurt
  • Pita bread and lemon wedges (for serving)

Heat oil in a medium skillet over medium high heat.  Add the lamb and fry, stirring, until it’s nicely browned and cooked through.  Leave the lamb in big chunky pieces, as you fry it.  Add salt, pepper, garlic, red pepper flakes, cumin seeds, and coriander and mix, then lower the heat and cook another minute or two.  Stir in the lentils and cook, stirring, until the lentils are warm.

Remove from the heat and stir in the cucumber and parsley.

Serve by putting about 3 tablespoons of yogurt on each plate and then salt the yogurt lightly on top.  Dish up the lentils and lamb along side the yogurt, add a lemon wedge, and then sprinkle the additional parsley leaves over it all.  Serve with 1/2 piece of pita bread on each plate or pass pita bread around (we prefer the mini pitas).

You might need to add a little water or broth when warming up the leftovers.  Recipe brought to you by BigLittleMeals.com and Andy and Ann.

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