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Lamb and lentil bowl recipe

Lamb and lentil bowl recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Lamb
  • Cuts of lamb
  • Lamb chops

This wonderful and surprisingly simple dish allows you to cook up some scrumptious lamb for your dinner! Lamb is often overshadowed by the big three meats - chicken, beef and pork, but it is truly a delight.

Lanarkshire, Scotland, UK

Be the first to make this!

IngredientsServes: 2

  • 4 carrots, sliced
  • 2 to 4 tablespoons olive oil, divided
  • 1 aubergine, finely diced
  • 1 to 2 cloves garlic, crushed
  • salt and freshly ground black pepper to taste
  • 200g Scotch lamb chump chops, room temperature
  • 12 cherry tomatoes, chopped
  • 200g ready cooked Puy lentils
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon balsamic vinegar

MethodPrep:15min ›Cook:30min ›Ready in:45min

  1. Preheat oven to 200 C / Gas 6.
  2. Toss carrots with some olive oil. Arrange on a baking tray in a single layer spaced well apart. Roast in the oven for 30 minutes until crisp (don't let them go mushy).
  3. Meanwhile, heat 1 to 2 tablespoons of olive oil in a frying pan over medium heat. Add aubergine and cook and stir till golden. Toss in crushed garlic and some sea salt and cook for 30 seconds. Don't let the garlic burn. Remove aubergine and garlic from the pan and set aside.
  4. In the same pan, add a pinch of salt and the lamb (rub the lamb in oil first). Cook on medium heat for 3 minutes each side. Remove lamb from the pan and leave on a hot plate.
  5. Next, add your aubergine back to the pan along with the tomatoes, lentils, parsley and mint; stir through to heat, then drizzle with the balsamic vinegar.
  6. To assemble, place lentils and carrots in a bowl and place the lamb on top. Enjoy!

See it on my blog

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Lentil Ragout – French Puy lentil side dish

Lentils can be so dull. Trust the French to make them exciting!! Lentil Ragout is a classic French way of cooking lentils. Aromatics are sautéed before simmering Puy lentils in stock so they absorb the flavour. It’s an outstanding side dish that’s easy to make, and the perfect side for any protein.

Or just do as I do and eat a whole bowl of this for lunch!

I’m sharing this recipe today as a classic side dish for Duck Confit which I also published today as part of French Bistro Week! Together they form four recipes to put together your very own three-course French dinner party at home, with a Warm Goat’s Cheese Salad as the starter and Duck Confit as the main (so much easier than you think!). Dessert is coming on Friday!

Lamb and Lentil Soup Recipe

Lamb and lentil soup is rich, hearty, and filling. It’s a great dish for a cold winter’s day. This recipe is for one serving of soup (more on that later).

I made some lamb broth from the lamb breast provencale recipe I posted a few days ago. Since I wasn’t in a particular hurry, and it was chilly, I decided to use it up and make a single serving of lamb and lentil soup. I’d just bought a bag of lentils, and lentils and lamb are a good combination. Since it was an experiment, it was also a good way to test the recipe on a single serving of soup before I made a huge pot of it.

This recipe uses that lamb broth, plus lentils, diced tomatoes and thyme for lots of flavor.

It does take a while to cook, but once you get the ingredients together it’s mostly set it and forget it, so you can start it early and then go do something else while your soup simmers on the stove (and delicious smells start wafting through your home).

Serve with a chunk of crusty bread (to sop up every last drop of soup from the bottom of the the bowl). Since this is “the single serving chef” you can be messy if you want. Nobody will know.

I made this for one because I had one serving’s worth of broth. You can scale up the recipe, make a larger batch, and then freeze it in single serving containers (or save some for a fast lunch another day).

The other nice thing, is that while it does take a while to cook, the prep time is minimal.

Moroccan Lamb Lentil Stew

*This Moroccan Lamb Lentil Stew recipe is sponsored by USA Pulses & Pulse Canada, a 2017 partner of Running to the Kitchen.

There are things about my husband that had I known before we were married (and I don&rsquot know how I didn&rsquot because we dated 7 years before that happened) I&rsquom not quite sure I would&rsquove gone through with the whole thing.

Things like the fact he doesn&rsquot like 99% of chocolate desserts (yet loves this chocolate lamb chili &ndash whaa??), or that he&rsquos got a serious case of germophobia and eats things like french fries and pizza with a fork (so awkward when we&rsquore in public).

The list of these little quirks goes on and on but this time of year, the one I have the most issue with by far is his hatred of stew.

It&rsquos almost always a one-pot meal. The base ingredients are things I always have in my pantry. It&rsquos comforting, hearty and the possibilities and flavor profiles are practically endless.

My mom made two types of stew when we were growing up: beef stew (big carrots, chunks of potatoes, you know the kind) and veal stew.

Pretty sure they were both from her Joy of Cooking cookbook and she never deviated.

So, on one hand I can sort of understand his weird aversion because I tend to stay away from both of those types as an adult after a few too many of those meals as a kid but for him to throw the word &ldquohate&rdquo on the whole category of stew just isn&rsquot fair.

For example, this Moroccan lamb lentil stew.

This is not the stew your mom made.

It&rsquos every bit as hearty and comforting but the flavors, ingredients and even the sides (did your mom serve stew with pita bread? I&rsquom gonna guess that&rsquos a no) are totally different.

Moroccan spices permeate each bite.

A wonderfully subtle earthiness from the lamb meat is complemented with lentils and chickpeas.

It&rsquos as if the traditional meat-lovers stew partied with staple vegetarian ingredients to create this perfectly balanced in-between meal.

Lentils and chickpeas are both a variety of pulses &ndash the dry edible seeds of plants in the legume family and these superfoods help bulk up the meal and bring an added boost of protein and fiber with very low fat.

Mung beans are also in the pulse family and if you wanted to swap the lentils out for split mung beans, that&rsquod work really well.

Or, check out my mung bean soup recipe for another way to use them.

The garnish of fresh cilantro and yogurt brings a pop of freshness to the savory elements of each bite of this Moroccan stew.

Instead of rice (like my mom always served with stew), lightly toasted pita bread with some good sea salt is my recommendation to serve alongside.

As we approach the New Year and all the healthy eating buzz that comes with it, you can bet I&rsquoll be picking a bowl of this Moroccan lamb lentil stew over a salad.

It&rsquos January, who wants to eat cold food any way?

More cozy recipes like this include my Instant Pot venison roast and Instant Pot bolognese &ndash give them a try!

Crispy spiced lamb and lentils

I made these lettuce cups on a whim for dinner last night and I’m so glad I did because I could see them going immediately into a regular rotation. I don’t know about you, but I think ground meat is underrated in the quick dinner category and am always looking for more things to do with it. This cooking technique, in which you flatten it out in a very hot pan and cook it until it’s browned and crisp on both sides, is like the best part of a Fake Shack Burger, amped to 12. I’m pretty sure, like the time I discovered the crispy egg and could not stop talking about it, I’m only going to want to cook it like this for now on.

It’s then mixed with a larger amount of cooked lentils, which is ideal if you prefer to eat less meat or are hungry enough to eat a few lettuce cups and don’t want to eat a burger and a half along the way. Or if you figure if you’re going to eat a burger’s worth of meat, you’d like to at least have fries with it. Come sit down, you’re among friends.

Finally, I often find lettuce “wraps” and to be embedded in stories of healthfulness and restraint and while neither are bad things, what I liked most about this is that we didn’t scoop this mixture onto crisp leaves because we think carbs are evil, but because we found it more refreshing there that it seemed in a pita. If serving a crowd, I’d definitely put out both. In fact, I’d expect this to scale well, so if you’ve been looking for an excuse to have people over soon but don’t want to spend more than 30 minutes making dinner, I think you know exactly what needs to be done.

Crispy Spiced Lamb and Lentils

  • Servings: 4
  • Time: 30 minutes
  • Source:Filling adapted from Bon Appetit
Crispy lamb and lentils

To assemble: Arrange lettuce leaves on a platter and divide lamb-lentil mixture between them. Top with yogurt, tahini, or yogurt-tahini sauce, tomato-cucumber relish and herbs. Serve with hot sauce, if desired.

Extras: To make a tomato-cucumber “relish” salad: Chop a handful of tomatoes and 1 large or a few smaller cucumbers into very small pieces. Finely chop 1/4 a medium red onion. Mix vegetables and onion in a bowl and dress to taste with olive oil, fresh lemon juice, salt and pepper. No matter how much it looks like, I promise it will be gone before the end of the meal.

To make a lemony-tahini yogurt dressing: Whisk 4 tablespoons well-stirred tahini in the bottom of a bowl. Whisk in the juice of 3/4 of a lemon, 1 minced garlic clove and 3 tablespoons water until smooth. Whisk in 2/3 cup plain yogurt, about 1/4 at a time, until smooth. Season with salt. Adjust everything to taste.

To make a lemony-tahini no-yogurt (so not thick and creamy, but still full of flavor) dressing: Combine 1/2 cup well-stirred tahini, 1 minced garlic clove, juice of 1 lemon, and 2 tablespoons olive oil in a bowl. Whisk in water as needed to loosen, you’ll likely need a few tablespoons. Season well with salt and pepper.

Cook the lentils in a saucepan of boiling water for 20 minutes or until al denta. Drain.

Meanwhile, place the onion, vinegar and oil in a bowl. Add the warm lentils and toss to combine. Set aside to rest for 10 minutes.

Cook the edamame and sugar snaps in a saucepan of boiling water until just tender. Drain. Set aside to cool slightly. Remove the edamame from the pods and discard pod. Add the edamame, peas and parsley to the lentil mixture.

Meanwhile, heat a large nonstick frypan over a high heat and spray with olive oil. Cook the lamb for 3-4 minutes (medium) on each side or until cooked to your liking. Remove and rest on a plate covered with foil for 3 minutes.

Meanwhile, spread the bread with the ricotta.

Thinly slice the lamb, divide lentil mixture between plates, top with lamb and bread and serve.

Caramelize these lamb meatballs, spiced with ginger, garlic, mint, feta cheese, and spinach, on the grill before dressing them with a green herb sauce.

Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.

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Amazing! OK, full disclosure--I took some liberties with this recipe based on items I had on hand and personal preferences. All in all, this recipe is a keeper--infinitely adaptable. For my first-ever experience cooking with ground lamb, it was a resounding success. Before starting, I pre-cooked 1 cup of brown basmati rice, separately from the green lentils. I also diced one medium onion and one green bell pepper, because I thought this recipe was begging for them. I used the crushed red pepper flakes, skipped the cumin, and substituted a healthy pinch of zat➪r. I made everything in one non-stick wok, working in batches. First, I browned/crisped the 1/4" thick lamb patty as called for in recipe. After removing and reserving excess grease, I cooked the minced garlic, crushed red pepper flakes and zat➪r for about one minute to let the spices bloom. I then re-added the lamb and using a wooden spatula, broke it into smaller chunks. After 2 minutes, I took this out and browned the diced onion. After about 4 or 5 minutes I added the diced green pepper and cooked for an additional 5 minutes (adding a splash or two of water when it looked dry). Removing the onions and peppers to a plate, I then browned/crisped the lentils for about 7 minutes. Having pre-cooked the lentils until soft, they did come out a little mushy--next time I'll pre-cook them only until firm. I took the lentils out of the pan and then added the cooked 1 cup of basmati rice with some of the reserved grease and let it brown for 2 to 3 minutes. I gradually re-added the ingredients, in this order, stirring constantly: onions & peppers, broken up lamb, then lentils. Just before adding the lentils I cleared a small space in the center of the wok to add another small pinch of zat➪r, and let it bloom for about 30 seconds before adding the lentils. I don't know why, but I forgot to put out the Greek Yogurt when serving this--but did have dried, crispy onion bits to sprinkle on top. No where near the original recipe but I guess I got lucky with this riff.

Made a few simple changes and it was incredible: 1. Sautéed a large shallot with garlic, carrots and lots of spinach. Removed it and saved it to add to the lentils later. 2. Made lentils with chicken broth and threw in about 1/2 tsp each of salt, cinnamon and cumin. 3. Made the lamb patties thick (with salt and pepper). 4. Browned them for 5 mins a side, then removed them and cut them into large chunks with them still very rare. Poured out some of the oil, added three chopped garlic cloves and some Zaɺtar spice mix. Sautéed for a couple of mins, and added the lamb chunks back in, cooking for just another 2 mins and they were perfectly yummy and pink inside. Threw on some chopped parsley. Removed them to a serving bowl. Then added the lentils and veggies to the lamb pan, to mix it altogether. Done! Served over the lentils with chopped cukes, tomatoes, tzatziki and feta. Wow.

Really flavorful, quick recipe. I doubled the quantity of most ingredients (with the exception of the lentils, only used about 1/2 cup more) and everything turned out great. I made the lamb patty just under an inch thick and cooked about 5 min on each side and it crisped perfectly.

The recipe is a disaster. The meat didn't brown fast enough to keep it from drying out, lamb fat spattered my kitchen, the spices clump, the whole mess was an unappetizing brown despite copious herbs. I ended up making the recipe salvageable by doubling the lamb (cooked in 1/2 batches and tweaking the spices. But, are you really here for salvageable? Go right now and make the Spiced Lamb Burgers from this site. Add some feta cheese to the filling. Aaaahhh.

Delicious recipe! I added an onion, which I chopped and sauteed in olive oil while browning the lamb patty. I also made the lamb patty thicker, about 3/4 of an inch. Then I removed the lamb patty and the onion, and added the spices to cook briefly in the leftover oil. I broke the lamb into pieces and threw it back in and then followed the rest of the recipe. I think it's important to sautee the spices separately in order to bring out the flavor. The flavored oil then adds taste to the lentils when you toast them. I didn't increase the spices at all and I found it to be perfectly balanced.

1/2 pound of meat for 4 servings? You get more in a cheap McDonalds hamburger.

Wow. The other comments are surprisingly positive. Our family of 6 (including 2 picky eaters) all thought it was a dud. The meat dries out, which could be improved by a bigger patty, less time, or less heat. BUT the way the spices are mixed in is wrong, wrong, wrong. The lamb is tasteless, and at the same time, you get very spicy bites. We doubled the meat because our store only sells 1 lb. packages -- that wasn't a good idea. In summary, I would not recommend even bothering with this one.

Very good! My one complaint was that the meat and lentil mixture turned out a bit dry, so next time I'll add more lamb be careful not to overlook it.

This was delicious! I made a thicker lamb patty so the meat was still juicy. I added a couple handfuls of spinach and let it wilt in the pan. It made yummy leftovers!

I am making this again tonight. I read the reviews about the lentils and went with Cannellini beans (white beans) because they are not as dry as lentils. I just cooked the lamb until I got a good brown crust, but still pink inside. When you are done cooking everything the lamb is not dry, but still moist. I grabbed all kinds of herbs from my deck garden. Getting hungry right now thinking about this again tonight!

This was a wonderful recipe. However, you cannot cook a 1/4 inch thick lamb patty on medium high heat for 10 minutes (5 each side) and have "juicy" meat. Loved the crisp crust but the meat was so dry I had to add can of diced tomatoes, which added much needed moisture, and good neutral flavor and an acidic note. The flavors all worked very well together. I served on a bed of fresh raw spinach with feta cheese and tzatziki. Very easy and quick weeknight dinner, I'll be making this again taking care not to overcook the lamb.

My family loved this, and they don't typically like lamb. I made a large batch of tzatziki to mix in and the mix of flavor and spice was perfect.

Great ingredients, but not worth the effort. Although we love lamb and lentils, this was just too dry, and cloying after a few bites. Try another recipe for ground lamb.

This was an easy, tasty recipe. I only used 1/2 c. dried lentils, cooked with some cumin & cinnamon, and some sliced mushrooms to the lamb when I added the garlic. I served it with tzatziki instead of plain yogurt. Everyone enjoyed it!

Great recipe - fairly quick and easy and very tasty! Will definitely make again and again!

Great recipe - doesn't take very long (especially if you've got cooked lentils already), and the ingredients are easily usable in other recipes (see Mushroom and Lentil Tacos - also on Epicurious). Mine turned out nice and spicy, too!

This recipe not only has a wonderful combination of flavors, it's surprisingly easy to make. What's more, you can simplify the recipe further by omitting the toasting of the lentils on their own, and just tossing in with the lamb once it's done. I had some time on my hands and mixed in a bit of cucumber, garlic and parsley with the yogurt for even more flavor. It's a wonderful departure from normal weeknight dinners.


  • 3/4 pound green lentils
  • 1 medium yellow onion, peeled and halved
  • 2 medium cloves garlic, peeled
  • 1 medium carrot, peeled
  • 1 sprig rosemary (optional)
  • Water
  • Kosher salt and freshly ground black pepper
  • 1 large cucumber, cut into 1/4-inch cubes
  • 1/2 teaspoon berbere spice blend, plus more for rubbing lamb chops (see note)
  • 1/4 cup fresh lemon juice from 2 lemons
  • 1/2 cup extra-virgin olive oil
  • 8 bone-in lamb rib or loin chops, cut 1 1/4- to 1 1/2-inches thick
  • 1/2 cup packed mint leaves, torn
  • Type of fire:two-zone indirect
  • Grill heat:high

Vogue Guest Recipe Post | The Ultimate Lamb and Lentil Bowl

The lovely team at Vogue have invited me back for a 5 part lunch series.

I’ll be sharing some super simple and DELICIOUS recipes you can prep for your busy week of work.

This recipe is great to make in a big batch. Even if you're only cooking for one. Get out that slow cooker and let your lamb simmer all day while you're at work. Come home to an aromatic house that smells divine and has your neighbours seriously jealous.

Portion your lamb out to use over the next few weeks - store single serve portions in the freezer for easy weeknight meals.

Check it out and remember to share your creations with me by tagging @lunchladylou


I am a self taught cook and Nutrition Consultant in the making, specialising in postpartum nutrition and babies first foods. I bought healthy epic salads to Sydney CBD and delivered to busy corporates all over town for 6+ years. I now teach women pre and post baby how to think in the kitchen, to release them from their recipe ruts so they can cook without a recipe and in turn take care of themselves and fall in love with effortless simple cooking. My recipes have been featured in Vogue Australia, Body + Soul, Harris Farm, 1 Million Women and more.

CONTACT: lou(at)