Aromatic littles strongly skilled lamb and heaps of fresh herbs change normal lentils into the pantry party kid.
Ingredients: 1/2 English hothouse cucumber, chopped,1/ 2 teaspoon cumin seeds,1 1/2 cups prepared brown or French green lentils (from 1 cup dried),1/ 2 cup chopped fresh cilantro, plus leaves for serving,1/ 4 cup sliced fresh parsley, plus leaves for serving,2 garlic cloves, very finely sliced,1/ 2 pound ground lamb, Kosher salt, freshly ground pepper, Flatbread and lemon wedges (for serving),1 teaspoon crushed red pepper flakes,3/ 4 cup plain whole-milk Greek yogurt,1 tablespoon grease
Guidelines: Heat oil in a medium frying pan over medium-high. Season lamb with salt and pepper and set up in pan in an even patty about 1/4″ thick. Cook, pushing occasionally to assist meat reach pan, till underside is browned and extremely crisp, about 5 minutes. Carefully turn, pouring off excess fat (reserve), and cook up until opposite is crisp, about 5 minutes., Separate lamb into small pieces. Mix in garlic, red pepper flakes, and cumin. Cook, stirring occasionally, until spices are fragrant and lamb is prepared through however still juicy, about 2 minutes. Transfer lamb mixture to a bowl with a slotted spoon., Place lentils and 2 tablespoons of reserved fat in exact same skillet, season with salt and pepper, and cook, tossing occasionally, until lentils start to brown and crisp, 5– 8 minutes. Return lamb to skillet and toss to integrate and warm through. Remove from heat and stir in cucumber, cilantro, and parsley., Spoon yogurt onto plates and top with lamb mixture, then some more cilantro and parsley. Serve with flatbread and lemon wedges.