Ingredients

The following ingredients have 4 Servings
  • 3 cups low-sodium vegetable broth, divided
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 3/4 pound ground lamb
  • 1 3/4 teaspoon dried dill, divided
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground cinnamon
  • 1 cup green lentils
  • 1 cup brown rice
  • 1 tablespoon tahini
  • 1 tablespoon lemon juice
  • 1 small cucumber, peeled, seeded and sliced
  • 1 plum tomato, seeded and chopped

Instruction

  • Bring 1/2 cup broth to a simmer in a large pot or high-sided skillet over medium-high heat.
  • Add onion and garlic and cook 5 minutes or until tender and translucent.
  • Add lamb, 1 1/2 teaspoons dill, oregano and cinnamon and cook 6 to 8 minutes or until browned, stirring to break up lamb.
  • Stir in lentils and remaining 2 1/2 cups broth.
  • Bring to a boil, then reduce heat to low.
  • Cover and simmer, stirring occasionally until lentils are tender, about 45 minutes.
  • Meanwhile, in a separate medium saucepan, bring rice and 2 cups water to a boil.
  • Reduce heat to low, cover and simmer until liquid is completely absorbed and rice is just tender, about 40 minutes.
  • In a small bowl, combine tahini and lemon juice, then stir in cucumber and tomato.
  • Spoon lamb and lentils over rice and top with cucumber mixture.
  • Sprinkle with remaining dill and serve.