MEDITERRANEAN LAMB AND LENTIL STEW
This light and delicious stew makes a perfect springtime meal, especially when served over rice pilaf. It's a favorite of my children.
Provided by carina
Categories Soups, Stews and Chili Recipes Stews
Time 55m
Yield 4
Number Of Ingredients 16
Steps:
- Heat oil in a heavy pot over medium-high heat. Add the lamb cubes and bones and brown on all sides, about 3 minutes. Sprinkle with salt and pepper. Add onion and garlic and continue cooking about 2 minutes, stirring frequently.
- Stir in the lentils, 2 cups of the chicken broth, tomatoes, carrots and the thyme, sage and basil. Bring to a boil, reduce the heat to low and simmer, covered, until the lentils are tender but not quite done, stirring occasionally. Depending on the type and freshness of the lentils, this will take from 15 to 30 minutes. If the stew seems dry, add more broth (up to one cup additional). Discard the lamb bones.
- Add the spinach and cook 5 minutes more. Stir in the lemon zest and juice. Garnish individual servings with some of the crumbled cheese.
Nutrition Facts : Calories 572 calories, Carbohydrate 46.4 g, Cholesterol 103 mg, Fat 26.7 g, Fiber 19.7 g, Protein 39.3 g, SaturatedFat 11.1 g, Sodium 1049.2 mg, Sugar 7.9 g
LAMB CHILI WITH LENTILS
Mr. Franey brought this French-inspired variation of the American classic to The Times in 1993 his 60-Minute Gourmet column. In a nod to his country of origin, he calls for lamb instead of beef, and tiny green lentils for red kidney beans. Beyond that, you'll recognize most of the players - onions, garlic, celery, red pepper, jalapeño, cumin and chile powder. It is a sophisticated take on traditional cowboy fare. Serve it alone or over rice.
Provided by Pierre Franey
Categories dinner, soups and stews, main course
Time 1h
Yield 8 servings or more
Number Of Ingredients 17
Steps:
- Heat the oil in a large heavy pot, and add the meat. Cook over medium-high heat for three or four minutes, stirring with a heavy metal kitchen spoon to break up any lumps.
- Add the onions, garlic, celery, red pepper, jalapeno pepper, cumin and chile powder, and stir to blend well. Cook until the onions are translucent.
- Add the oregano, bay leaves, tomatoes and chicken broth along with 1 cup water and salt and pepper. Bring to a boil, stirring often. Cook for 20 minutes.
- Place the lentils in a saucepan with 3 cups of water, and salt to taste. Bring to a boil, and simmer for 15 minutes, stirring often. Drain.
- Add the lentils to the meat mixture. Cook for 10 minutes, stirring often. Remove bay leaves. Serve with a dollop of sour cream, and wedges of lime if desired.
Nutrition Facts : @context http, Calories 914, UnsaturatedFat 37 grams, Carbohydrate 31 grams, Fat 81 grams, Fiber 7 grams, Protein 17 grams, SaturatedFat 41 grams, Sodium 790 milligrams, Sugar 8 grams
GROUND LAMB AND LENTIL CHILI
This is my fiance and my favorite lamb chili recipe. We like our dishes hot, so this is pretty spicy. I got this recipe from "The Chili Cookbook" by Norman Kolpas.
Provided by Dr. Jenny
Categories Lamb/Sheep
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- In a medium pot, heat oil over medium heat. Add garlic and onions and saute until onions are transparent, 2 to 3 minutes.
- Add chile powder, paprika, chile flakes, cayenne, cumin and coriander; saute, stirring constantly, about 2 minutes more.
- Add lamb and stir and mash constantly with a wooden spoon to break it up into very fine particles, until evenly browned, 5 to 7 minutes.
- Stir in lentils, broth, tomatoes, oregano, rosemary, salt, sugar, and pepper; bring to a boil, then reduce heat to low and simmer, stirring occasionally, until lentils are tender and chili is thick, about 30 minutes, adding some water to pot if lentils absorb all liquid before chili is done.
- Garnish with cilantro before serving.
HEALTHY LENTIL CHILI
This hearty vegetarian chili is both nutritious and satisfying, thanks to the protein-packed navy beans and brown lentils. We added a generous dose of dried spices and other pantry staples to boost the flavor and make this dish accessible for any night of the week.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the onion, bell pepper, garlic, 1/2 teaspoon salt and several grinds of black pepper. Cook until vegetables are just tender and browned in spots, stirring occasionally, about 6 minutes. Stir in the tomato paste, chili powder, oregano and cumin, then continue to cook until fragrant and brick-red in color, stirring frequently, about 2 minutes.
- Stir in the vegetable broth, diced tomatoes, beans (and their liquid), lentils, bay leaf, 1/2 teaspoon salt and a couple grinds of black pepper. Bring to a steady simmer, then reduce the heat to medium-low. Partially cover with a lid and gently simmer, stirring occasionally, until the lentils are tender and the chili has thickened slightly, 35 to 45 minutes.
- Remove the bay leaf and stir in the vinegar. Season with salt and black pepper. Ladle into bowls and serve with toppings as desired.
SPICY LAMB CHILI
This chili really isn't that spicy, but it is good. We really like lamb and I was looking for some different ways to prepare it. Found this recipe on www.americanlamb.com and have adapted it to fit my allergies. Hope you enjoy it as much as we did.
Provided by LARavenscroft
Categories Lamb/Sheep
Time 25m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Coat a large, heavy-bottomed stock pot with spray oil and heat; cook onions and ground lamb over medium heat.
- When onions are soft and meat browned; drain well.
- Add garlic and season with red pepper flakes, oregano, cumin, allspice, cinnamon, chili powder, bay leaf, and salt and pepper to taste.
- Sauté for 1 to 2 minutes.
- Add tomatoes and beans; bring soup to a boil.
- Reduce heat, simmer for 15 minutes.
- Ladle into bowls and garnish with toppings.
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