Ground Lamb with Lentils - Chef Abbie Gellman MS, RD, CDN

Ground Lamb with Lentils

Chef Abbie Gellman RD

Ground lamb is perfect paired with components like lentils, cucumber, herbs, and yogurt. Add in some pomegranate seeds and you’ve got your next crowd pleasing powerhouse dinner! Simple, delicious, and nutritious.

Lamb with Lentils and Pomegranate Seeds

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Course: Main Course
Cuisine: Mediterranean
Keyword: lamb
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Author: Chef Abbie Gellman RD


  • 1 teaspoon sunflower oil
  • ½ pound ground lamb
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 teaspoon red pepper flakes
  • ½ teaspoon cumin
  • 2 cloves garlic minced
  • 2 cups cooked lentils
  • 1 English cucumber diced
  • ½ cup cilantro chopped
  • 1/3 cup parsley chopped
  • 1 cup plain Greek yogurt
  • zest of one lemon
  • ½ cup pomegranate seeds


  • Heat oil in a skillet over medium-high heat. Add lamb to skillet and season with salt, pepper, red pepper flakes, and cumin. Cook lamb stirring infrequently until bottom is brown and crispy, approximately 5 minutes. Stir and cook for another 5 minutes.
  • Using spatula, break up lamb into smaller pieces and add garlic. Cook, stirring occasionally, ~2 minutes. Transfer lamb to bowl.
  • Add lentils into skillet and cook, stirring occasionally, until lentil get brown and crisp, ~5 minutes. Add lamb back to skillet and warm through. Transfer mixture to bowl and add in cucumber, cilantro, parsley, and zest.
    Ground Lamb with Lentils
  • Spoon yogurt into bowls and top with lamb mixture. Garnish with pomegranate seeds.


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