Recipe: <!-- -->Spiced Lamb and Lentils with Cucumber-Tahini Salad<!-- -->
Warm spices cooked with the lamb and a bright, crisp tahini salad come together for a wonderfully flavorful dish. It tastes even better the next day.
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Cooking tools:
- Pot
- High-sided skillet
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Wooden spoon
- Spoon
Ingredients
- 3 cups low-sodium vegetable broth, divided
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 3/4 pound ground lamb
- 1 3/4 teaspoons dried dill, divided
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cinnamon
- 1 cup green lentils
- 1 cup brown rice
- 1 tablespoon tahini
- 1 tablespoon lemon juice
- 1 small cucumber, peeled, seeded and sliced
- 1 plum tomato, seeded and chopped
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