Description
A hearty one-pot meal featuring tender lamb, earthy lentils, fluffy rice, and fresh spinach, packed with protein, fiber, and flavor.
Ingredients
Scale
- 500g (1 lb) lamb (shoulder or stew meat), diced
- 1 cup (200g) green or brown lentils
- 1 cup (200g) basmati rice
- 2 cups (60g) fresh spinach
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- Salt and pepper to taste
- 2 tbsp olive oil
- 4 cups (1 liter) chicken or vegetable stock
- 2 tbsp lemon juice
Instructions
- Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat. Add the chopped onion and minced garlic. Sauté until golden and fragrant, about 5 minutes.
- Add the diced lamb and sear until browned on all sides, about 6-8 minutes. Season with ground cumin, ground coriander, salt, and pepper.
- Add the lentils and stir to combine with the lamb and spices. Pour in the stock and bring to a simmer. Cover and cook for about 20 minutes.
- After 20 minutes, add the basmati rice and stir gently to combine. Cover and continue cooking for another 15-20 minutes, or until the rice is tender.
- Stir in the fresh spinach and let it wilt, about 2-3 minutes. Add lemon juice and adjust seasoning with salt and pepper if needed.
- Remove from heat and let rest for 5 minutes before serving.
Notes
Use freshly ground spices for more flavor. Soak lentils for better cooking results and don’t overcook spinach.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 30g
- Cholesterol: 80mg