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Lamb Lentils Rice Spinach Recipe
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Lamb Lentils Rice Spinach Recipe

This Lamb Lentils Rice Spinach Recipe is a hearty and nutritious one-pot dish featuring tender lamb, protein-packed lentils, fluffy rice, and vibrant spinach. Infused with aromatic spices, this meal is perfect for a satisfying dinner or meal prep option.
Course Main Course
Cuisine Mediterranean, Middle Eastern
Keyword Comfort Food, High-protein, Lamb Lentils Rice Spinach
Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 10 minutes
Servings 4
Calories 450kcal
Cost $20-$25

Equipment

  • Large Dutch oven or deep skillet with a lid
  • Wooden spoon or spatula
  • Chef's knife
  • Cutting board
  • Measuring cups and spoons
  • Fine mesh sieve

Ingredients

Main Ingredients

  • 1 lb(450 g) Lamb shoulder cut into small cubes
  • 1 cup(200 g) Lentils rinsed (green or brown lentils work best)
  • 1 ½ cups(300 g) Basmati rice rinsed and soaked for 15 minutes
  • 4 cups(120 g) Fresh spinach chopped

Aromatics and Spices

  • 2 tbsp Olive oil or ghee
  • 1 medium Onion finely chopped
  • 3 cloves Garlic minced
  • 1-inch piece Ginger grated
  • 1 tsp Ground cumin
  • 1 tsp Ground coriander
  • ½ tsp Ground cinnamon
  • ½ tsp Turmeric powder
  • 1 tsp Paprika
  • Salt and black pepper to taste

Liquid

  • 3 cups(750ml) Chicken or lamb stock
  • ½ cup(125 ml) Water as needed

Optional Garnishes

  • Fresh parsley or cilantro chopped
  • Toasted almonds or pine nuts

Instructions

Step 1: Prepare the Lamb

  • Heat the olive oil or ghee in a large Dutch oven over medium-high heat.
  • Season the lamb cubes with salt and pepper, then sear them in batches until browned on all sides. Remove and set aside.

Step 2: Sauté the Aromatics

  • In the same pot, add a bit more oil if needed. Sauté the onion until golden and soft, about 5 minutes.
  • Stir in the garlic, ginger, and spices (cumin, coriander, cinnamon, turmeric, and paprika). Cook for 1-2 minutes until fragrant.

Step 3: Cook the Lentils

  • Return the lamb to the pot and add the lentils. Mix well to coat with the spices.
  • Pour in the stock and bring to a boil. Lower the heat to a simmer, cover, and cook for 20 minutes.

Step 4: Add the Rice

  • Drain the soaked rice and gently stir it into the pot with the lamb and lentils. Add additional water if needed to ensure the liquid covers the rice by about ½ inch.
  • Cover and cook on low heat for 15-20 minutes, or until the rice is tender and the liquid is absorbed.

Step 5: Incorporate the Spinach

  • Fold the chopped spinach into the pot, allowing it to wilt in the residual heat.
  • Cover the pot and let it rest for 5 minutes off the heat.

Step 6: Garnish and Serve

  • Fluff the rice gently with a fork.
  • Garnish with fresh parsley or cilantro and toasted nuts if desired.

Notes

  • Substitutions:
    • You can use chicken or beef in place of lamb.
    • Swap spinach for kale or Swiss chard if preferred.
    • Brown rice can be used but will require a longer cooking time.
  • Storage:
    • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of stock or water.
  • Pro Tip: Toasting the rice in the pot before adding liquid enhances its flavor.
Enjoy this delicious Lamb Lentils Rice Spinach Recipe with a side of yogurt or a fresh salad for a balanced meal!