How To Prepare
1. Heat a saucepan over medium-high heat. Add oil to pan; swirl. Add lamb and next ingredients (through red pepper); sauté 4 minutes, stirring to crumble. Add onion, carrot, and jalapeño; sauté 4 minutes or until lamb is browned. Add garlic; sauté 1 minute, stirring constantly. Stir in tomato paste; sauté 30 seconds.
2. Add lentils; sauté 30 seconds. Stir in broth and next 3 ingredients (through tomatoes); bring to a boil. Reduce heat, and simmer for 40 minutes or until lentils are tender. Ladle your portion size lentil mixture into each of the bowls; top each serving with 1 tablespoon cilantro.
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Ingredients
- 5 teaspoons olive oil
- 16 ounces lean ground lamb
- 2 1/2 teaspoon red curry powder
- 2 1/2 teaspoon ground cumin
- 3/4 teaspoon ground red pepper
- 3 1/2 cups chopped onion
- 1 1/4 cup chopped carrot
- 2 1/2 jalapeño pepper, chopped
- 5 garlic cloves, minced
- 1 tablespoon no salt added tomato paste
- 1 1/4 cup brown lentils
- 5 cups no salt added chicken broth
- 2 1/2 cup water
- 1 1/4 cup light rice milk
- 2 (15-ounce) cans no salt added whole peeled tomatoes, drained and coarsely chopped
- 3/4 cup cilantro leaves
Ingredients
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