Spiced Lamb and Lentil Lettuce Bowls

• 1 pound ground lamb
• 1 cup green lentils, rinsed
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1 14.5-ounce can diced tomatoes
• 2 cups chicken or vegetable broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• 8 large lettuce leaves
• Fresh cilantro for garnish

Steps

1. 1 Heat olive oil in a large skillet over medium heat. Add onion and cook until softened.
2. 2 Stir in garlic, cumin, coriander, smoked paprika, and cayenne; cook for 1 minute.
3. 3 Add ground lamb and cook until browned, breaking it up with a spoon.
4. 4 Stir in diced tomatoes and broth. Bring to a simmer.
5. 5 Add lentils, season with salt and pepper, then cover and cook for 20-25 minutes until lentils are tender.
6. 6 While lentils cook, wash and dry lettuce leaves.
7. 7 Serve the lamb and lentil mixture in lettuce leaves, garnish with fresh cilantro.

Equipment

• Large skillet with lid
• Cutting board and knife
• Measuring spoons

Variations

• Substitute ground beef or turkey for lamb.
• Add spinach or kale for extra greens.

Substitutions

• Use vegetable broth for a vegetarian option.
• Substitute canned lentils for quicker prep.

Pairings

• Cucumber yogurt sauce
• A crisp green salad

Nutrition

Tips

• Use pre-chopped onions to save time.
• If you prefer softer lettuce leaves, consider blanching them briefly.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of water.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve with a side of warm pita bread.
• A squeeze of lemon adds brightness.

FAQ