Spicy Lamb and Lentils with Herbs

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjer

Ladda ner
Ladda ner
Artikel-PDF har laddats ner
Dela
Dela
Artikel länk kopierad till urklipp
Language
Language
Diskussion
Ask Patient
Ljudversion
Lägg till i föredragna källor på Google

This vibrant spicy lamb and lentils dish is a wonderful way to enjoy bold Middle Eastern flavours at home. By searing the minced lamb into a crisp patty before breaking it apart, you achieve a fantastic texture that pairs beautifully with earthy green lentils. Fresh cucumber and a generous handful of coriander and parsley add a bright, refreshing contrast to the warm spices and savoury meat, making every bite feel light yet satisfying.

As a high-protein meal, this recipe is as nourishing as it is delicious. The combination of iron-rich pulses and lean lamb makes it an excellent choice for a healthy midweek dinner that doesn't skimp on satisfaction. Serve it simply over a bed of cool Greek yoghurt with warm flatbreads on the side to scoop up the juices, and don't forget a squeeze of lemon to lift the aromatic cumin and chilli notes.

Ingredients for Spicy Lamb and Lentils with Herbs

1 matsked vegetabilisk olja
230g lammfärs
Koshersalt, nymalen peppar
2 vitlöksklyftor, tunt skivade
1 tesked krossade röda chiliflakes
1/2 teaspoons cumin seeds
210g cooked brown or French green lentils (from 150g dried)
1/2 English hothouse cucumber, chopped
1/2 cup chopped fresh coriander, plus leaves for serving
1/4 cup chopped fresh parsley, plus leaves for serving
3/4 cup plain whole-milk Greek yoghurt
Flatbread and lemon wedges (for serving)

How to make Spicy Lamb and Lentils with Herbs

Heat oil in a medium skillet over medium-high. Season lamb with salt and pepper and arrange in pan in an even patty about 1/4" thick. Cook, pressing occasionally to help meat make contact with pan, until underside is browned and very crisp, about 5 minutes. Carefully turn, pouring off excess fat (reserve), and cook until other side is crisp, about 5 minutes.

Break up lamb into small pieces. Mix in garlic, red pepper flakes, and cumin. Cook, stirring occasionally, until spices are fragrant and lamb is cooked through but still juicy, about 2 minutes. Transfer lamb mixture to a bowl with a slotted spoon.

Place lentils and 2 tablespoons of reserved fat in same skillet, season with salt and pepper, and cook, tossing occasionally, until lentils start to brown and crisp, 5–8 minutes. Return lamb to skillet and toss to combine and warm through. Remove from heat and stir in cucumber, coriander, and parsley.

Spoon yoghurt onto plates and top with lamb mixture, then some more coriander and parsley. Serve with flatbread and lemon wedges.

Ansvarsfriskrivning

Även om alla ansträngningar har gjorts för att säkerställa att informationen är korrekt och uppdaterad, kan individuella behov variera och kostkrav kan skilja sig beroende på personliga hälsotillstånd. Kontrollera alltid livsmedelsetiketter och allergiinformation innan du förbereder eller konsumerar något recept. Om du har specifika hälsoproblem, allergier, intoleranser eller följer en medicinskt föreskriven diet, sök råd från din läkare, apotekare eller en registrerad dietist innan du gör betydande förändringar i din kost eller livsstil.