One-pot lamb recipe is a family pleaser

Skillet lamb and lentils. Linda Gassenheimer/TNS

Here’s a warm and comforting meal that can be made in minutes using only one pot. For this easy dinner, tender lamb cut for kabobs and fragrant spices cook with canned lentils. It’s a family pleaser.

This recipe tastes great a second day. If you have time, make double the recipe and save half for another quick meal.

Helpful Hints:

— Using frozen chopped onion helps cut down on preparation.

— Use any type of pasta sauce.

— A quick way to chop cilantro is to snip the leaves from the stems with a scissors.

— If the skillet becomes dry before the lentils are cooked, add a little water.

Countdown:

— Prepare ingredients.

— Complete dish.

Shopping List:

To buy: 3/4 pound lamb cubes (cut for kabobs), 1 package frozen chopped onion, 1 container minced garlic, 1 bottle ground cumin, 1 bunch fresh rosemary, 1 jar pasta sauce, 1 can lentils, 1 package washed, ready-to-eat spinach and 1 bunch cilantro (optional garnish).

Staples: olive oil, salt and black peppercorns.

SKILLET LAMB AND LENTILS

Recipe by Linda Gassenheimer

1 tablespoon olive oil

3/4 pound lamb cubes (cut for kabobs), about 1-inch cubes

Salt and freshly ground black pepper

2 cups frozen chopped onion

2 teaspoons minced garlic

2 teaspoons ground cumin

1 tablespoon fresh rosemary or 2 teaspoons dried rosemary

1 cup pasta sauce

1 cup rinsed and drained canned lentils

4 cups washed, ready-to-eat spinach

1/4 cup cilantro leaves (optional garnish)

Heat oil in a medium-size nonstick skillet over high heat. Add the lamb cubes and brown for 2 to 3 minutes, turning the cubes to make sure all sides are browned. Add salt and pepper to taste. Remove to a plate. Lower heat to medium high. Add the onion and garlic. Cook 2 minutes. Add the cumin and rosemary. Cook another minute. Add the pasta sauce and lentils. Cook 2 minutes. Return the lamb to the skillet along with the spinach. Cook 2 minutes or until the spinach wilts. Divide between 2 dinner plates. Sprinkle cilantro on top (optional garnish).

Yield 2 servings. Per serving: 569 calories (30.4% from fat), 19.2 g fat (4.7 g saturated, 7.8 g monounsaturated), 111 mg cholesterol, 49.5 g protein, 51.4 g carbohydrates, 15.4 g fiber, 210 mg sodium.

Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.” Listen to Linda on www.WDNA.org and all major podcast sites. Email her at LindaDinnerInMinutes.com.

As an Amazon Associate I earn from qualifying purchases.

Tribune Wire

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