Indian-Spiced Lentils and Lamb

Photo: Randy Mayor; Styling; Leigh Ann Ross
Recipe from Cooking Light

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Recipe Time

Hands On: 30 Minutes
Total: 1 Hour, 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 371
  • Fat: 16g
  • Saturated fat: 7.1g
  • Monounsaturated fat: 5.8g
  • Polyunsaturated fat: 1.1g
  • Protein: 19.8g
  • Carbohydrate: 40.5g
  • Fiber: 9g
  • Cholesterol: 32mg
  • Iron: 4.3mg
  • Sodium: 619mg
  • Calcium: 107mg

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. 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. 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.
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