Spiced Lamb and Lentils with Cucumber-Tahini Salad
- 3 cups low-sodium vegetable broth, divided
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 3/4 pound ground lamb
- 1 3/4 teaspoon dried dill, divided
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cinnamon
- 1 cup green lentils
- 1 cup brown rice
- 1 tablespoon tahini
- 1 tablespoon lemon juice
- 1 small cucumber, peeled, seeded and sliced
- 1 plum tomato, seeded and chopped
Bring 1/2 cup broth to a simmer in a large pot or high-sided skillet over medium-high heat.
Add onion and garlic and cook 5 minutes or until tender and translucent.
Add lamb, 1 1/2 teaspoons dill, oregano and cinnamon and cook 6 to 8 minutes or until browned, stirring to break up lamb.
Stir in lentils and remaining 2 1/2 cups broth.
Bring to a boil, then reduce heat to low.
Cover and simmer, stirring occasionally until lentils are tender, about 45 minutes.
Meanwhile, in a separate medium saucepan, bring rice and 2 cups water to a boil.
Reduce heat to low, cover and simmer until liquid is completely absorbed and rice is just tender, about 40 minutes.
In a small bowl, combine tahini and lemon juice, then stir in cucumber and tomato.
Spoon lamb and lentils over rice and top with cucumber mixture.
Sprinkle with remaining dill and serve.
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- 3 cups low-sodium vegetable broth, divided
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 3/4 pound ground lamb
- 1 3/4 teaspoon dried dill, divided
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cinnamon
- 1 cup green lentils
- 1 cup brown rice
- 1 tablespoon tahini
- 1 tablespoon lemon juice
- 1 small cucumber, peeled, seeded and sliced
- 1 plum tomato, seeded and chopped