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Lebanese Lamb Lentils Rice Spinach Recipe

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
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 5 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 500
Ingredients Method

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.

Method
 

Cook the Lamb:
  1. Heat 2 tbsp olive oil in a large pot or Dutch oven over medium-high heat.
  2. 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.
  3. 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.
  4. 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:
  1. In a separate pot, heat 1 tbsp olive oil over medium heat.
  2. 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.
  3. 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:
  1. Heat 2 tbsp olive oil in a large skillet over medium heat.
  2. Add the minced garlic and sauté it for about 1 minute until fragrant.
  3. 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.
  4. 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:
  1. 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.
  2. 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.
  3. Top everything with the sautéed spinach, creating a beautiful, vibrant contrast against the warm, earthy colors of the rice and lamb.
  4. 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.