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Spicy Lamb and Lentil Salad

Prep Time5 mins
Cook Time12 mins
Total Time17 mins
Servings: 4


  • 1 tablespoons canola oil
  • 1 pound ground lamb
  • salt and black pepper
  • 1 shallot finely diced
  • 2 cloves of garlic finely minced
  • 1 teaspoon crushed red pepper
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1 cup dried lentils cooked per manufacturer's instructions
  • 1 medium cucumber diced
  • 1 small jalapeno stemmed, seeded and finely diced
  • 1/2 cup chopped cilantro
  • 1/2 cup chopped parsley
  • zest from 1 lemon
  • juice from 1 lemon
  • Serve with: plain Greek yogurt drizzle of olive oil, naan, pita, or flatbread.


  • In a large non stick skillet, heat the canola oil over medium heat. Add the lamb and season with salt and black pepper. Cook, tossing frequently, until the lamb is brown and cooked through. Remove the lamb from the transfer to a plate that has been lined with a paper towel. Leave the heat on.
  • Add more oil if needed, and add the shallot, garlic, crushed red pepper, cumin, coriander and a dash of salt and black pepper. Cook until fragrant and the shallot is slightly tender, about 3 minutes. Stir the lamb back in and add the lentils. Toss and then remove from heat. Transfer the lamb and lentil mixture to the bowl.
  • To the bowl, also add the cucumber, jalapeno, cilantro, parsley, lemon zest and juice. Toss to combine and season to taste with salt and black pepper.
  • Serve the lamb and lentil salad immediately with a drizzle of olive oil, a dollop of yogurt and naan. Enjoy!