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lebonese lamb lentils rice spinach recipe

Lebonese Lamb Lentils Rice Spinach Recipe Made Easy

josef
Coriander, cumin, and cinnamon form a classic Middle Eastern spice combination that goes beautifully with lamb, especially in many middle eastern lentil recipes, including the lebonese lamb lentils rice spinach recipe. It also works very well with beef. I switch between using spinach and silverbeet (chard) for this dish—sometimes one is better value than the other—so the instructions differ slightly to account for spinach’s more delicate leaves. To complete the meal, I serve it with a side of fresh, undressed tomato slices, whose clean, bright taste perfectly offsets the aromatic rice.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine middle eastern lentil recipes.
Servings 4
Calories 399 kcal

Ingredients
  

  • 400 g / 13 oz mince/ground lamb
  • 1 onion , diced (brown, white or yellow)
  • 6 cups (loosely packed) spinach or silverbeet/chard, roughly shredded
  • 2 garlic cloves , minced
  • 2 tbsp olive oil
  • 1 tin lentils , drained (400g/14oz) (Note 6)
  • 1 cup rice , preferably basmati (see notes)
  • 1 1/2 cups water (see notes)

Spic mix

  • 2 tsp coriander powder
  • 2 1/2 tsp cumin powder
  • 1/2 tsp cinnamon powder
  • 1/2 tsp chilli powder , or cayenne pepper or other hot chilli powder (not American Chilli Powder) (optional)
  • 1 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tsp sugar

Instructions
 

  • In this lebonese lamb lentils rice spinach recipe—a hearty favorite among middle eastern lentil recipes—begin by heating oil in a large pot over medium-high heat. Add garlic and onion, then sauté for about 2 to 3 minutes until they turn golden and translucent. Increase the heat to high and add the lamb, using a spatula to break it up as it cooks. Continue until the lamb is nicely browned.
    Next, sprinkle in the spice mix, stirring for roughly 30 seconds to release its aroma. If you’re using silverbeet (chard), add half of it now and sauté for about 15 seconds, just until it starts wilting. (If you’re using spinach, skip this step for now.)
    Stir in the rice, water, and lentils, then bring the mixture to a gentle simmer. Cover the pot, lower the heat to medium-low, and let it cook for 10 to 12 minutes, until the liquid is fully absorbed. Take the pot off the heat, remove the lid, and quickly scatter the remaining silverbeet—or all of the spinach—over the rice. Replace the lid and allow the dish to rest for an additional 10 minutes.
    Finally, remove the lid, stir the wilted greens into the rice, and fluff everything gently. Transfer the finished rice-lentil-lamb mixture to a serving dish. If you like, top it with Fried Asian Shallots and a sprinkle of parsley. Serve freshly sliced tomatoes on the side to add a crisp, bright contrast to your lebonese lamb lentils rice spinach recipe.

Notes

 
NOTES
  • For extra depth of flavor, consider toasting your spices in a dry pan before adding them to the lebonese lamb lentils rice spinach recipe, a tip often highlighted in various middle eastern lentil recipes.
  • If you’re watching your salt intake, opt for low-sodium broth or simply use water. You can always adjust seasoning later.
  • Leftovers make a great lunch the next day—just reheat gently on the stove or in a microwave, and add a splash of water if it seems dry.
  • Feel free to swap spinach for silverbeet (chard) based on availability or preference; the cooking steps outlined help prevent either green from overcooking.
  • Top with tangy yogurt, fresh herbs, or pickled vegetables for a bright finishing touch that balances the warm spices.
Keyword Lebonese Lamb Lentils Rice Spinach Recipe Made Easy, Middle Eastern