Crispy Lentils with Ground Lamb
Share
- ✉
-
Author Notes: Adapted from "The Essential New York Times Cookbook"; original recipe by Mark Bittman. - amanda
Serves 4
- 3/4 pounds ground lamb
- 4 cups freshly cooked French green lentils, 1 cup cooking liquid reserved
- 2 teaspoons ground cumin
- 1 dried ancho or chipotle, soaked in warm water, stemmed, seeded, and minced (or 1 teaspoon pure chile powder)
- 2 teaspoons minced garlic
- Salt and freshly ground black pepper
- 1 tablespoon extra virgin olive oil
- Minced cilantro, for serving
- Greek-style yogurt, for serving
- Cooked rice or pita, for serving
- Turn the heat to high under a large deep skillet and add the lamb a little at a time, breaking it into small pieces as you do. Stir and break up the meat a bit more, then add the cooked lentils. Keep the high heat and continue to cook, stirring occasionally, until the lentils begin to brown and pop, 5 to 10 minutes. Don't worry if the mixture sticks a bit, but if it begins to scorch, lower the heat slightly.
- Add the cumin, chile, and garlic and cook, stirring, for about a minute. Add the reserved lentil liquid and stir, scraping the bottom of the pan to loosen any browned bits. Season with salt and pepper, turn the heat to medium-low, and cook until the mixture is no longer soupy but not dry.
- Stir in the olive oil, then taste and adjust the seasoning. Garnish with cilantro if you like, and serve immediately, with yogurt and rice or pita bread.
- This recipe is a Community Pick!
More Great Recipes
Share a Recipe
Enter one of our contests, or share that great thing you made for dinner last night.
Add a Recipe
about 1 month ago chefbonandee
I combined this recipe with the Greek Lamb With Orzo one, using my favorite parts from each. So very tasty indeed.
2 months ago Erica Beeney
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!
2 months ago Baywife
Erica, you're right, it's dull. Blame the recipe a much better one from this site is the Greek Lamb with Orzo.
2 months ago amanda
Amanda is a co-founder of Food52.
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!
2 months ago Erica Beeney
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?
2 months ago Abakkeful
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.
2 months ago WoooPigSooie!
How many uncooked cups of lentils should I start with to be 4 cups cooked?
2 months ago amanda
Amanda is a co-founder of Food52.
I usually do about 2 1/2 cups.
3 months ago LizzyD77
This was absolutely delicious as written. Thank you!
4 months ago Baywife
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.
4 months ago Baywife
Can anyone tell me how to delete a saved recipe?
4 months ago Baywife
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.
4 months ago MarionRose
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.
4 months ago butterchi
I topped it off with Greek yogurt, fresh cilantro, and some jalapeno pickled raisins for some tangy sweetness... so yummy!
4 months ago amanda
Amanda is a co-founder of Food52.
Nice! I like how everyone is taking it in their own direction.
4 months ago Morris Bang
super tatsty, lasted for two meals. yogurt should not be missed when eating this!
4 months ago tgnewman
So tasty! This made a rough day much better.
4 months ago CorinneInParis
Instead of deglazing with the lentil liquid, has anyone tried wine?
4 months ago healthierkitchen
I used some white wine and it was delicious!
4 months ago Rebecca Balent
I just made this. I couldn't find french lentils, so I used regular ones, but it is amazing!!
4 months ago tlynnec
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. :)
4 months ago amanda
Amanda is a co-founder of Food52.
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.
4 months ago tlynnec
Thanks!
4 months ago erincpdx
Sounds delicious, but what makes the lentils crispy?
4 months ago amanda
Amanda is a co-founder of Food52.
Sauteing them with the lamb makes them crispy.
4 months ago Jill Salomon Donaty
This is delicious. Tasting it straight from the stovetop now. I added fresh mint because I had it on hand.
4 months ago Dave Hoffman
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.