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lamb lentils rice spinach recipe

A Flavor-Packed Lamb Lentils Rice Spinach Recipe

Want a hearty, flavor-packed meal? This lamb lentils rice spinach recipe is rich, satisfying, and full of wholesome goodness in every bite!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine Mediterranean, Middle Eastern
Servings 4
Calories 600 kcal

Equipment

  • Large Pot or Dutch Oven – For cooking the lamb, lentils, and rice together.
  • Cutting Board & Sharp Knife – For chopping lamb and spinach.
  • Measuring Cups & Spoons – For accurate portioning of spices and liquids.
  • Wooden Spoon or Spatula – For stirring the ingredients.
  • Small Pan – For sautéing the spinach separately.
  • Lid for the Pot – To cover while simmering rice and lentils.
  • Serving Dish – To plate and garnish the final dish beautifully.

Ingredients
  

For the Lamb:

  • 1 lb lamb shoulder or ground lamb, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • ½ teaspoon cinnamon
  • ½ teaspoon turmeric
  • 2 cloves garlic, minced

For the Lentils & Rice:

  • ½ cup dry lentils (brown or green), rinsed
  • 1 cup basmati or jasmine rice, rinsed
  • 3 cups vegetable or chicken broth
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ¼ teaspoon chili flakes (optional)

For the Spinach:

  • 2 cups fresh spinach, roughly chopped
  • 1 tablespoon lemon juice
  • 1 teaspoon olive oil

For Garnish:

  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon toasted pine nuts or slivered almonds
  • Lemon wedges (for serving)

Instructions
 

Prepare the Lamb:

  • Heat olive oil in a large pot or Dutch oven over medium heat.
  • Add lamb pieces and brown on all sides for 5-6 minutes.
  • Stir in garlic, salt, black pepper, cumin, paprika, cinnamon, and turmeric. Cook for 2 minutes until fragrant.

Cook the Lentils:

  • Add lentils and broth to the pot. Bring to a boil, then reduce heat to a gentle simmer.
  • Cover and cook for 15 minutes, stirring occasionally.

Add the Rice:

  • Stir in rinsed rice, coriander, cumin, salt, and chili flakes.
  • Cover and cook for 20 minutes on low heat until rice and lentils are tender.

Prepare the Spinach:

  • In a separate pan, heat olive oil and sauté spinach until wilted (about 2 minutes).
  • Stir in lemon juice and remove from heat.

Combine & Serve:

  • Fluff the rice and lentil mixture with a fork.
  • Gently fold in the sautéed spinach.
  • Garnish with fresh parsley, toasted pine nuts, and lemon wedges.

Enjoy:

  • Serve warm as a complete meal or with a side of yogurt sauce.

Notes

Nutrition Facts (Per Serving)
  • Calories: ~600 kcal
  • Protein: ~40g
  • Carbohydrates: ~55g
    • Fiber: ~10g
    • Sugar: ~5g
  • Fat: ~25g
    • Saturated Fat: ~8g
  • Sodium: ~700mg
  • Iron: ~5mg
  • Potassium: ~750mg
💡 For a lower-calorie version, use lean ground lamb and reduce the oil slightly.
Keyword Comfort food, Healthy rice dish, High-protein meal, Lamb and lentils, One-pot dish, Spinach and rice recipe