Lebanese Lamb Lentil Rice

Lebanese Lamb Lentil Rice

Recipe provided by the California Olive Committee.


  • prep
  • cook
  • 4 servings

Ingredients

  • 1 tablespoon olive oil

  • 8 ounce chopped lamb loin, (1/4-inch)

  • 1 1/2 teaspoons ground cumin

  • 1 teaspoon Kosher salt

  • 1/2 teaspoon ground hot paprika

  • 1 cup Lindsay┬« Sliced California Ripe Olives

  • 1 cup zucchini, diced (1/4-inch)

  • 1/3 cup slivered almonds (2 oz.)

  • 2 1/2 cups cooked long grain white rice

  • 1 1/4 cups cooked green lentils

  • 1 cup red onion, chopped

  • 1 1/2 tablespoons red wine vinegar


Cooking Directions

  1. Heat 1 teaspoon of oil in a medium sized saut├ę pan over medium heat.

  2. Add lamb, season with cumin, salt and paprika and cook for 2-4 minutes until well-browned.

  3. Transfer to a large mixing bowl and set aside.

  4. Pour remaining oil into pan and heat over medium-high.

  5. Stir in onions and cook for 5-6 minutes, until golden brown.

  6. Add zucchini and almonds and continue cooking for 2-4 minutes until lightly brown and tender.

  7. Combine onion mixture with lamb.

  8. Stir in rice, lentils, olives, and vinegar.

  9. Serve warm or room temperature.


Nutrition

  • Calories418
  • Fat18g
  • Protein23g
  • Cholesterol38mg
  • Total Carbs41g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.

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