Indian-Spiced Lentils and Lamb

Indian-Spiced Lentils and Lamb Recipe
Photo: Randy Mayor; Styling; Leigh Ann Ross

Recipe from

Cooking Light

Recipe Time

Hands-on: 30 Minutes
Total: 1 Hour, 10 Minutes

Nutritional Information

Calories 371
Fat 16 g
Satfat 7.1 g
Monofat 5.8 g
Polyfat 1.1 g
Protein 19.8 g
Carbohydrate 40.5 g
Fiber 9 g
Cholesterol 32 mg
Iron 4.3 mg
Sodium 619 mg
Calcium 107 mg

Ingredients

2 teaspoons olive oil
6 ounces lean ground lamb
1 teaspoon red curry powder
1 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon ground red pepper
1 1/2 cups chopped onion
3/4 cup chopped carrot
1 jalapeño pepper, chopped
5 garlic cloves, minced
1 tablespoon tomato paste
3/4 cup brown lentils
2 cups fat-free, lower-sodium chicken broth
1 cup water
3/4 cup light coconut milk
1 (15-ounce) can whole peeled tomatoes, drained and coarsely chopped
1/4 cup 2% reduced-fat Greek yogurt
1/4 cup cilantro leaves

Preparation

1. Heat a saucepan over medium-high heat. Add oil to pan; swirl. Add lamb and next 4 ingredients (through red pepper); sauté 4 minutes, stirring to crumble. Add onion, carrot, and jalapeño; sauté 4 minutes or until lamb is browned. Add garlic; sauté 1 minute, stirring constantly. Stir in tomato paste; sauté 30 seconds.

2. Add lentils; sauté 30 seconds. Stir in broth and next 3 ingredients (through tomatoes); bring to a boil. Reduce heat, and simmer for 40 minutes or until lentils are tender. Ladle about 1 cup lentil mixture into each of 4 bowls; top each serving with 1 tablespoon yogurt and 1 tablespoon cilantro.

Julianna Grimes,

Cooking Light

October 2011
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