Easy Lamb and Lentils

• 1 tablespoon vegetable oil
• 1/2  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)
• 1 1/2 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
• 3/4 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).