One-Pot Wonders
Crispy Lentils with Ground Lamb
Popular on Food52
49 Reviews
EileenP
May 3, 2020
This dish was very tasty and not too spicy. I used Chili powder and was intrigued that the spices I normally use for Mexican food was transformed with lamb and Greek Yogurt into a Mediterranean tasting meal.
I thought that I followed the recipe by using 4 cups of dried lentils but I see a review that was answered asking about the amount of dried lentils (2 1/2 cups) not 4. Should have been given that information in the recipe. Anyway, I don't think it ruined the dish and we have more leftovers.
I will make this again, my husband loved it.
I thought that I followed the recipe by using 4 cups of dried lentils but I see a review that was answered asking about the amount of dried lentils (2 1/2 cups) not 4. Should have been given that information in the recipe. Anyway, I don't think it ruined the dish and we have more leftovers.
I will make this again, my husband loved it.
healthierkitchen
April 19, 2016
I often deconstruct this to make it both vegetarian for my daughter and as written for meat eaters. For hers, I'm basically spicing up some lentils but she likes it! The cumin is great.
Robert
April 5, 2016
Terrific -- I hardly ever use that word, but this is a swell (ha!) dish. Puzzled about the complaints of "blandness" in some of the comments. I thought the recipe as written was flavorful. I kept the recipe as is, except I toasted whole cumin seed (with some coriander seed), before grinding it and adding it where indicated. I especially like the proportion of lentils to lamb.
Jordan1324
January 11, 2016
Just finished supper. This was a big hit. The teenager pronounced it "delicious"! Noting the comments to season the lentils - I used Judy Rogers method for braising lentils in red wine (https://food52.com/recipes/31876-judy-rodgers-lentils-braised-in-red-wine) omitting the thyme. Doesn't take much longer and really infuses them with flavor.
LeBec F.
December 16, 2015
Likely thanks to 52, I have been tinkering with Persian elements lately, to much satisfaction! I may tweak this hearty recipe a bit by cooking it with some Persian dried lime and a "mess of" chopped dill, parsley, cilantro.
I'm psyched, so thank you!
I'm psyched, so thank you!
marymary
May 16, 2014
Loved this dish so much I've made it twice! I also used the recipe's main ingredients for an impromptu stew and everyone loved it. If I recreate the stew, I'll be sure to take notes and post it. Thanks for the inspiration!
Dima H.
July 2, 2013
This looks yummy, although it is very hard for me to add meat to lentils, I am a Jordanian and grew up eating lentils with soups, salads Mujadara and other vegetarian dish, but the mix of meat and lentils is intriguing, I will give it a try for sure. http://procrastinatorcook.wordpress.com/
chefbonandee
May 10, 2013
I combined this recipe with the Greek Lamb With Orzo one, using my favorite parts from each. So very tasty indeed.
Erica B.
April 20, 2013
Also every palate is different -- I'm a definite flavor slut (can't get enough ;). If I make again I'll try a chili instead of powder and adding bayleaf and garlic to cooking lentils -- maybe even a preserved lemon? In the meantime I'll try the lamb with orzo. Thanks!
Baywife
April 20, 2013
Erica, you're right, it's dull. Blame the recipe a much better one from this site is the Greek Lamb with Orzo.
Amanda H.
April 20, 2013
Just noting that about 6 comments down, you called this "tasty." But you also made some adjustments to the recipe without trying the recipe as is, so let's be fair. Still, I agree the Greek Lamb with Orzo is great!
Erica B.
April 19, 2013
I made this tonight as have been dreaming of it for weeks. It was a little bland (I blame myself, not the recipe). I used chili powder and did salt liberally with french sea salt at the end but I wonder if I missed a trick to make it have a deeper flavor?
Abakkeful
April 18, 2013
So good! I'm just starting a Body Cleanse diet and need to keep dairy and red meat to a minimum. This did the trick without going cold turkey. Besides, I'm following up the two week cleanse with the Mediterranean diet. This will stay on the menu. I added a little bay leaf and garlic to the lentils while cooking to give them a little zing. The bay is a nice touch.
WoooPigSooie
April 10, 2013
How many uncooked cups of lentils should I start with to be 4 cups cooked?
Baywife
March 5, 2013
Tasty. I used 1 tsp ancho chili powder plus 1/2 tsp chipotle powder. It was spicy without too much heat. I used white wine instead of the lentil water -- it was a bit too tart, so I added some plain water (1/2 c). Still a bit dry, but the yoghurt helped ameliorate that.
Baywife
March 3, 2013
Whole Foods has "French" lentils in the bulk section. They look like de Puy lentils but they're grown in Canada. They're also MUCH cheaper -- less than $3/pound. Real French lentils are about twice that.
MarionRose
February 27, 2013
I made this last week after it was posted. Super tasty. However, the lentils didn't get crispy at all. Maybe if I did in batches (and over a 50000BTU stove) they would have.
Morris B.
February 24, 2013
super tatsty, lasted for two meals. yogurt should not be missed when eating this!
CorinneInParis
February 21, 2013
Instead of deglazing with the lentil liquid, has anyone tried wine?
Rebecca B.
February 21, 2013
I just made this. I couldn't find french lentils, so I used regular ones, but it is amazing!!
tlynnec
February 20, 2013
Perhaps a silly question, but... how do you cook the lentils before beginning this recipe? I love eating lentils, but i've never made them myself before. :)
Amanda H.
February 21, 2013
Some people simmer them like rice with a precise amount of liquid. You can cook them like pasta -- bring a large pot of salted water to a boil. Add the lentils and simmer until just cooked through, then drain the lentils reserving a cup or two of the cooking liquid.
Jill S.
February 20, 2013
This is delicious. Tasting it straight from the stovetop now. I added fresh mint because I had it on hand.
Dave H.
February 20, 2013
You can jazz up the Greek yogurt by adding a couple tablespoons of cilantro pesto and either some red chili paste, Sriracha, or chili powder too.
serendipity2425
February 20, 2013
What makes French lentils "French"? Are French green lentils the same (or at least comparable) to readily available split peas? I use Goya's arvejas partidas verde; about 90% of the dried legumes/beans in my grocery store are Goya products. Can I substitute other lentil varieties?
Amanda H.
February 20, 2013
I think of French green lentils as the small greenish black sort. They're about half the size of a traditional green lentil and are rounder -- they also hold together nicely after cooking.
Cathi B.
February 21, 2013
Do not substitute red lentils, unless perhaps your goal is to have a nice mush.
ninadora
February 21, 2013
French lentils are a bit different than regular lentils as Amanda said, but I would go with the Goya lentils before trying split peas. Or, you could try it with chickpeas as Amanda mentioned in the article. I like Goya products, just make sure they aren't too old. You can get French lentils mail order from numerous places on the web. I bet they have them on Amazon.
Kristen K.
February 20, 2013
Will be making this weekend but with turkey instead of lamb. Thanks for the great recipe!
susanm
February 20, 2013
Hi Amanda- This sounds like exactly what I need to make for dinner tonight. I have been on a "beans with every meal" kick for months, and lentils are a fav.
A question or 2:
Did you cook the lentils in water or broth?
Did you season them? Thanks!
A question or 2:
Did you cook the lentils in water or broth?
Did you season them? Thanks!
See what other Food52ers are saying.