lebanese lamb lentils rice spinach recipe
This classic Lebanese dish combines savory lentils, perfectly cooked rice, fresh spinach, and tender lamb for a comforting and nutritious meal. Perfect for family gatherings, this dish is rich in flavors and textures, evoking the warmth of Mediterranean cuisine.
Ingredients
- 300 g green lentils
- 200 g basmati rice
- 400 g lamb shoulder or leg, cut into pieces
- 200 g fresh spinach
- 1 onion finely chopped
- 3 garlic cloves minced
- 1 teaspoon ground cumin
- 1 teaspoon cinnamon
- 4 tablespoons olive oil
- 1 liter of meat broth or water
- Salt and pepper to taste
- Lemon juice for serving
Instructions
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the onion and garlic, and sauté until they are tender and fragrant.
- Add the lamb pieces to the pot and brown on all sides.
- Stir in the lentils, cumin, cinnamon, salt, and pepper. Add the broth or water, and bring to a boil. Reduce the heat and let it simmer for about 30 minutes, or until the lentils are tender.
- Meanwhile, rinse the rice under cold water until the water runs clear. Add the rice to the lentils and lamb mixture, and gently stir. Cover and cook on low heat for 15 to 20 minutes, until the rice is cooked and has absorbed all the liquid.
- In a separate pan, heat the remaining olive oil and add the spinach. Sauté until wilted, then season with salt and pepper.
- To serve, spoon the rice, lentils, and lamb mixture onto a serving platter, and top with the sautéed spinach. Drizzle with lemon juice before enjoying.
Video
Notes
- Additional Tips: You can add carrots or bell peppers for more color and nutrients. For a vegetarian version, substitute the lamb with tofu or mushrooms.
- Storage: This dish keeps well in the refrigerator for 2 to 3 days. Reheat on low before serving.
- Freezer-Friendly: Yes, you can freeze this dish. Make sure to let it cool completely before placing it in an airtight container.