Meaty lamb, earthy lentils and a touch of heat combine for an easy meal that’s fragrant and full of flavor. It’s also ready in just a few minutes, largely with pantry and fridge staples (other than the garnish). I adapted this recipe from Bon Appetit. But, as usual, I made a few changes. The idea of crispy lamb didn’t really appeal to me, so I just browned it in the pan. And, partly in the interest of speed, and partly due to a moment of distraction, I tossed the lentils in without removing the lamb first. Oops. But, it was fine. I also skipped the cilantro and topped it with garlic shoots instead (since I have them growing in my windowsill).
Lentils store well and are packed with protein too. They pair well with lamb, as they complement its rich, meaty flavor.
If you don’t have cooked lentils, they are easy to make. Unlike beans, they require no soaking. The formula is 3 parts water to one part lentils. Add the lentils and water to a pot. Bring it to a boil, then turn it down to a low simmer and cook for about 15 minutes. And the volume roughly doubles from dry to cooked. So, to get 1/3 cup cooked lentils, you’ll need about 3 T of dry lentils and 1/2 C of water. Or keep it simple and make more. The recipe is good with, or without the lamb, so you can have it again meatless. I’ve also added additional lentil recipes at the end of the post.
Spicy Lamb and Lentils Substitutions and Variations
- Try red lentils instead; they take a 3:1 ratio and the split ones cook in about five minutes (plus they look pretty)
- Not a fan of lamb? Make it meatless instead
- If you like cilantro, garnish the lamb with it, if not try garlic scapes or scallions instead
More Lentil Recipes
Now that you’ve got lentils, here’s an easy recipe for them. It’s budget-friendly and uses ingredients that are either shelf-stable or long-lasting.
Warm and spicy with cumin, garam masala, and fresh ginger. Perfect for chilly not quite spring days. You can also make this with brown lentils (just cook it longer).
Comforting, warm, and easy to make too. It only requires a single pot too. Make extra and freeze it in individual portions for more meals another day.