Lentilles et Agneau aux Epices | Indian-Spiced Lentils and Lamb

Introduction

Hearty brown lentils simmered with spiced ground lamb, coconut milk, tomatoes, and aromatics. Warm spices, gentle heat, and creamy yogurt finish make this a comforting bowl.

Ingredients

• 2 teaspoons olive oil
• 6 ounces lean ground lamb
• 1 teaspoon red curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground red pepper
• 1 1/2 cups chopped onion
• 3/4 cup chopped carrot
• 1 jalapeño pepper, chopped
• 5 garlic cloves, minced
• 1 tablespoon tomato paste
• 3/4 cup brown lentils
• 2 cups fat-free, lower-sodium chicken broth
• 1 cup water
• 3/4 cup light coconut milk
• 1 (15-ounce) can whole peeled tomatoes, drained and coarsely chopped
• 1/4 cup 2% reduced-fat Greek yogurt
• 1/4 cup cilantro leaves

Directions

1. Heat a saucepan over medium-high. Add oil, then lamb, red curry powder, cumin, salt, and ground red pepper. Sauté 4 minutes, stirring to crumble.
2. Add onion, carrot, and jalapeño; sauté 4 minutes, stirring, until lamb is browned. Add garlic; cook 1 minute. Stir in tomato paste; cook 30 seconds to caramelize.
3. Add lentils; sauté 30 seconds. Pour in broth, water, coconut milk, and chopped tomatoes. Bring to a boil, then reduce heat and simmer 40 minutes or until lentils are tender.
4. Ladle about 1 cup lentil mixture into each of 4 bowls. Top each serving with 1 tablespoon yogurt and 1 tablespoon cilantro.

Tips

• Skim or blot excess fat after browning lamb if desired, but leave some for flavor and spice blooming.
• Keep the simmer gentle to avoid splitting the lentils; add a splash of water if it thickens too much.
• Taste and adjust salt and heat at the end; yogurt will mellow spice.

Optional Additions

• Serve with warm naan or rice to soak up the sauce.
• Add a squeeze of lime at the table for brightness.