Lebanese Lamb Lentil Rice

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® Black 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 sauté 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.