Lebanese Lamb Lentils Rice Spinach Recipe

If you’re craving a comforting, nutrient-packed meal that’s bursting with flavor, this Lebanese Lamb Lentils Rice Spinach recipe is exactly what you need. Combining tender lamb, hearty lentils, and fresh spinach, this dish is a perfect balance of rich, savory flavors and wholesome ingredients. Whether you’re looking to impress at a family dinner or simply enjoy a satisfying meal, this Mediterranean-inspired recipe offers both versatility and taste. With its warm spices and aromatic herbs, it’s a dish that transports you straight to the heart of Lebanese cuisine. Ready to dive into this healthy, flavorful recipe? Let’s get cooking!

1. Ingredients for Lebanese Lamb Lentils Rice Spinach

Let’s start by gathering everything we need to make this incredibly flavorful Lebanese-inspired dish. The beauty of this recipe lies in its simplicity: fresh ingredients that come together to create something truly satisfying. Here’s what you’ll need:

For the Lamb:

• 500g lamb shoulder, cut into chunks: This cut is perfect for slow cooking, ensuring the lamb turns out tender and juicy. If you prefer, you can also use lamb shank or leg, but shoulder is my top pick for flavor and texture.
• 1 onion, finely chopped: A must for building the base of savory goodness.
• 3 cloves garlic, minced: Adds a wonderful aromatic foundation.
• 1 tbsp ground cumin: A key spice in Lebanese cuisine, lending warmth and depth.
• 1 tbsp ground cinnamon: For that signature sweet-spicy warmth that pairs beautifully with the lamb.
• 1 tsp ground allspice: Another essential spice for a well-rounded, fragrant dish.
• Salt and pepper, to taste: Don’t forget to season to bring out all those lovely flavors.
• 2 tbsp olive oil: For sautéing and adding richness.

For the Rice and Lentils:

• 1 cup long-grain rice, rinsed: Long-grain rice is the perfect choice here because it cooks fluffy and separate, absorbing the flavors wonderfully.
• 1/2 cup green or brown lentils, rinsed: Lentils provide a hearty texture and a boost of protein.
• 1 cinnamon stick: This adds an aromatic depth that ties the flavors together.
• 2 cups vegetable broth (or water): I like using vegetable broth for extra flavor, but water works just fine if you prefer a lighter option.
• 1 tbsp olive oil: To coat the rice and lentils for a subtle richness.
• Salt, to taste: Season the rice and lentils just right.

For the Spinach:

• 4 cups fresh spinach, washed and chopped: Fresh spinach brings a pop of green color and a healthy dose of nutrients.
• 2 tbsp olive oil: For sautéing the spinach until perfectly wilted.
• 1 garlic clove, minced: Adds a fragrant kick to the spinach.
• Salt and pepper, to taste: Just a touch of seasoning to round out the flavors.

For Garnish:

• Fresh parsley, chopped: A sprinkle of parsley adds a burst of color and freshness.
• Lemon wedges: A squeeze of lemon right before serving brightens the dish and adds a refreshing contrast.

Pro Tip: Make sure to rinse the lentils and rice thoroughly to remove any excess starch and prevent the dish from becoming too sticky. This ensures each grain stays light and fluffy!

These ingredients will come together to create a hearty, aromatic dish that’s perfect for any occasion. Once everything is prepped and ready, you’ll be just a few steps away from a meal that’s not only satisfying but full of rich, authentic flavors. Ready to start cooking? Let’s move on to the next section!

2. Instructions

Now that we’ve got all our ingredients prepped, let’s dive into the cooking process! Don’t worry—this recipe is straightforward, and I’ll guide you through every step. You’ll love how these ingredients come together to create a beautifully balanced dish.

1. Cook the Lamb:

Start by browning the lamb, which will give it a rich, caramelized flavor that sets the tone for the entire dish.

• Heat 2 tbsp olive oil in a large pot or Dutch oven over medium-high heat.
• Add the lamb chunks to the pot and brown them on all sides for about 5-7 minutes. Don’t rush this step; you want that golden-brown color for maximum flavor.
• Once the lamb is browned, toss in the chopped onion and minced garlic.Cook for an additional 2-3 minutes, or until the onion is soft and translucent. The garlic will release its wonderful aroma, adding to the base of this dish.
• Now, sprinkle in the ground cumin, ground cinnamon, and ground allspice, along with a pinch of salt and pepper. Stir everything together and let the spices bloom in the hot oil for about 1 minute. This is where the magic happens—the flavors will start to intensify.
• Add enough water to just cover the lamb (about 2 cups), and bring everything to a simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook gently for about 45 minutes, or until the lamb is tender and falling apart. Don’t rush this step—slow cooking is what makes the lamb so juicy and flavorful.

2. Cook the Rice and Lentils:

While the lamb is doing its thing, let’s get the rice and lentils cooking.

• In a separate pot, heat 1 tbsp olive oil over medium heat.
• Add the rinsed rice and rinsed lentils to the pot, along with the cinnamon stick. Stir everything for a minute to coat the rice and lentils with the oil, letting the spices infuse the grains.
• Pour in 2 cups of vegetable broth (or water) and add a pinch of salt. Bring to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20 minutes, or until both the rice and lentils are cooked through and tender. If the liquid absorbs too quickly, feel free to add a little more broth or water. Once done, remove from heat and keep the pot covered to let the rice and lentils steam for a few more minutes.

3. Sauté the Spinach:

This step is quick and easy but adds a lot of freshness to the dish.

• Heat 2 tbsp olive oil in a large skillet over medium heat.
• Add the minced garlic and sauté it for about 1 minute until fragrant.
• Gradually add the fresh spinach, stirring it in batches to allow it to wilt down. It might seem like a lot of spinach at first, but it will cook down significantly. Continue stirring until all the spinach is wilted and tender, about 3-4 minutes.
• Season with salt and pepper to taste, and remove the skillet from the heat. You’ll want this spinach to have a nice, bright green color without being overcooked.

4. Assemble the Dish:

Now comes the fun part—putting everything together!

• On a large serving platter, spread out the rice and lentil mixture as a base. You can also serve it in individual bowls if you prefer a more personal touch.
• Spoon the tender lamb and its juices on top of the rice and lentils. The lamb’s rich, savory sauce will infuse the rice with even more flavor.
• Top everything with the sautéed spinach, creating a beautiful, vibrant contrast against the warm, earthy colors of the rice and lamb.
• Garnish with fresh parsley and serve with lemon wedges on the side. A squeeze of fresh lemon just before eating adds a burst of freshness that really brightens up the dish.

Pro Tip: If you have time, let the dish sit for a few minutes before serving. This allows the flavors to meld even more, making each bite even more delicious!

You’re now ready to enjoy a perfectly balanced, flavorful Lebanese meal that’s as satisfying as it is wholesome. This recipe is full of depth, and every bite tells a story of Mediterranean comfort. Happy cooking!

3. Pro Tips and Variations

Before you dive into cooking, here are some helpful tips and creative variations to make this Lebanese Lamb Lentils Rice Spinach recipe your own. Whether you’re looking to tweak the flavors, make it ahead, or even substitute ingredients, these suggestions will ensure your dish turns out just right.

Pro Tips:

• Don’t rush the lamb cooking process: Letting the lamb cook low and slow for 45 minutes (or even longer) really helps tenderize the meat and infuse the spices deeply. The longer you cook it, the more flavorful and melt-in-your-mouth tender it will become. If you have a slow cooker, this recipe is perfect for it—just set it on low and let it do the work!
• Rinse the rice and lentils thoroughly: This simple step helps remove excess starch from the rice and any debris from the lentils. It keeps the rice fluffy and prevents the dish from becoming too sticky. Trust me, the extra minute is worth it!
• Balance the spices: The cinnamon and allspice can be quite bold, so make sure to taste as you go and adjust accordingly. If you prefer a more subtle spice profile, feel free to reduce the amount of cinnamon or add a little extra cumin for a deeper warmth.
• Sauté the spinach just enough: Overcooking spinach can lead to a mushy texture, so be sure to sauté it just until it’s wilted. This keeps it vibrant and retains its nutrients.
• Use high-quality olive oil: Since olive oil is used in several parts of the recipe, make sure you’re using a good-quality extra virgin olive oil. It adds richness and enhances the overall flavor of the dish.

Variations:

• Substitute the lamb: If lamb isn’t your thing, you can swap it out for chicken thighs or even beef. Chicken thighs are especially great in this recipe because they stay juicy and flavorful, while beef can add a heartier, bolder flavor. Just adjust the cooking times based on your meat choice—chicken thighs will cook faster, around 30 minutes, while beef may take a bit longer.
• Make it vegetarian: For a meat-free version, skip the lamb and add extra vegetables or legumes. Try chickpeas for a boost of protein, or roasted root vegetables like carrots and sweet potatoes for an added depth of flavor. You could also swap the vegetable broth for a rich tomato-based sauce for a Mediterranean twist.
• Add a little heat: If you like your dishes with a bit of spice, toss in some red pepper flakes or a chopped chili when sautéing the onions and garlic. It adds a gentle heat that complements the earthy spices and the richness of the lamb.
• Add fresh herbs: Fresh mint or cilantro pairs wonderfully with this dish. Consider garnishing with a handful of chopped mint for a refreshing, aromatic kick, or a sprinkle of cilantro for an extra layer of flavor. Both herbs give a lovely burst of color and a unique twist to the dish.
• Swap the grains: If you’re looking for a gluten-free alternative to the rice, quinoa makes a great substitute. It’s packed with protein and will soak up all the lovely juices from the lamb and spinach. Alternatively, you could use couscous for a lighter, quicker option.

Lebanese Lamb Lentils Rice Spinach Recipe

A wholesome and delicious Mediterranean-inspired dish that brings together tender lamb, earthy lentils, vibrant spinach, and aromatic spices. Perfect for family dinners or special occasions, this recipe is as satisfying as it is nutritious.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Main Course

Cuisine Mediterranean

Servings 5 servings

Calories 500 kcal

Ingredients

  

For the Lamb:

• 500g lamb shoulder
• 1 onion
• 3 cloves garlic
• 1 tbsp ground cumin
• 1  tbsp ground cinnamon
• 1 tsp ground allspice
• Salt and pepper
• 2 tbsp olive oi

For the Rice and Lentils:

• 1 cup long-grain rice rinsed: Long-grain rice is the perfect choice here because it cooks fluffy and separate, absorbing the flavors wonderfully.
• 1/2 cup green or brown lentils rinsed: Lentils provide a hearty texture and a boost of protein.
• 1 cinnamon stick: This adds an aromatic depth that ties the flavors together.
• 2 cups vegetable broth or water: I like using vegetable broth for extra flavor, but water works just fine if you prefer a lighter option.
• 1 tbsp olive oil: To coat the rice and lentils for a subtle richness.
• Salt to taste: Season the rice and lentils just right.

For the Spinach:

• 4 cups fresh spinach washed and chopped: Fresh spinach brings a pop of green color and a healthy dose of nutrients.
• 2 tbsp olive oil: For sautéing the spinach until perfectly wilted.
• 1 garlic clove minced: Adds a fragrant kick to the spinach.
• Salt and pepper to taste: Just a touch of seasoning to round out the flavors.

For Garnish:

• Fresh parsley chopped: A sprinkle of parsley adds a burst of color and freshness.
• Lemon wedges: A squeeze of lemon right before serving brightens the dish and adds a refreshing contrast.

Instructions

 

Cook the Lamb:

• Heat 2 tbsp olive oil in a large pot or Dutch oven over medium-high heat.
• Add the lamb chunks to the pot and brown them on all sides for about 5-7 minutes. Don’t rush this step; you want that golden-brown color for maximum flavor.
• Once the lamb is browned, toss in the chopped onion and minced garlic.Cook for an additional 2-3 minutes, or until the onion is soft and translucent. The garlic will release its wonderful aroma, adding to the base of this dish.
• Now, sprinkle in the ground cumin, ground cinnamon, and ground allspice, along with a pinch of salt and pepper. Stir everything together and let the spices bloom in the hot oil for about 1 minute. This is where the magic happens—the flavors will start to intensify.

 Cook the Rice and Lentils:

• In a separate pot, heat 1 tbsp olive oil over medium heat.
• Add the rinsed rice and rinsed lentils to the pot, along with the cinnamon stick. Stir everything for a minute to coat the rice and lentils with the oil, letting the spices infuse the grains.
• Pour in 2 cups of vegetable broth (or water) and add a pinch of salt. Bring to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20 minutes, or until both the rice and lentils are cooked through and tender. If the liquid absorbs too quickly, feel free to add a little more broth or water. Once done, remove from heat and keep the pot covered to let the rice and lentils steam for a few more minutes.

 Sauté the Spinach:

• Heat 2 tbsp olive oil in a large skillet over medium heat.
• Add the minced garlic and sauté it for about 1 minute until fragrant.
• Gradually add the fresh spinach, stirring it in batches to allow it to wilt down. It might seem like a lot of spinach at first, but it will cook down significantly. Continue stirring until all the spinach is wilted and tender, about 3-4 minutes.
• Season with salt and pepper to taste, and remove the skillet from the heat. You’ll want this spinach to have a nice, bright green color without being overcooked.

Assemble the Dish:

• On a large serving platter, spread out the rice and lentil mixture as a base. You can also serve it in individual bowls if you prefer a more personal touch.
• Spoon the tender lamb and its juices on top of the rice and lentils. The lamb’s rich, savory sauce will infuse the rice with even more flavor.
• Top everything with the sautéed spinach, creating a beautiful, vibrant contrast against the warm, earthy colors of the rice and lamb.
• Garnish with fresh parsley and serve with lemon wedges on the side. A squeeze of fresh lemon just before eating adds a burst of freshness that really brightens up the dish.

Keyword Lebanese lamb recipe, lentil rice spinach dish, Mediterranean comfort food

5. Conclusion

And there you have it—your very own Lebanese Lamb Lentils Rice Spinach dish, bursting with flavors and perfect for any occasion. This recipe combines tender lamb, hearty lentils, vibrant spinach, and a medley of aromatic spices, offering a deliciously balanced meal that is both nourishing and comforting. Whether you’re cooking for a weeknight dinner or a special gathering, this dish is sure to impress.

Why You’ll Love This Dish:

• Full of Flavor: The combination of cumin, cinnamon, and allspice creates a warm, aromatic base that perfectly complements the savory lamb and the earthiness of lentils. It’s a flavor explosion in every bite!
• Healthy and Nutritious: Packed with protein, fiber, and vitamins, this dish not only tastes amazing but also provides a well-rounded, nutrient-dense meal. The spinach adds a boost of iron, while the lentils offer a hearty source of plant-based protein.
• Versatile: Whether you choose to swap the lamb for chicken, try a vegetarian version with chickpeas, or adjust the spices to your taste, this recipe is incredibly adaptable to different preferences and dietary needs.

A Meal to Share:

This Lebanese Lamb Lentils Rice Spinach dish is made to be shared. Serve it family-style on a large platter or in individual bowls, and watch your guests’ faces light up as they dig in. It’s the kind of meal that brings people together, with flavors that make every bite something special.

Final Tip:

If you’ve got leftovers, don’t worry! This dish actually tastes even better the next day as the flavors continue to meld. Simply store it in an airtight container in the fridge and reheat when ready to enjoy. It’s perfect for meal prepping or saving for a quick, satisfying lunch later in the week.

Enjoy the process, and most importantly, enjoy the meal. Happy cooking, and may your kitchen always be filled with delicious aromas!

6.FAQ