Creamy Lamb & Lentils with Naan –

Creamy Lamb & Lentils with Naan

  By lentilsorg  ,     

July 13, 2015

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  • Prep: 10 Minutes
  • Cook: 45 Minutes
  • 10 Minutes

    45 Minutes

    55 Minutes

  • Yields: 6


  1. Bring a medium saucepan of water to a boil and cook lentils for 15-20 minutes, until just tender. Drain well and set aside.
  2. In a large, heavy skillet, heat oil over medium-high heat. Crumble in lamb and cook, breaking up with a spoon, until cooked through and no longer pink. Add cilantro stems, jalapeño pepper, garlic, cumin, salt and pepper, and cook for 2-3 minutes.
  3. Add cooked lentils and lime juice and cook, stirring, until excess moisture cooks off and meat starts to get brown and crispy. Remove from heat and stir in yogurt.
  4. Serve wrapped in warmed naan, topped with fresh cilantro.


1 cup (250 mL) dry green lentils

2 Tbsp (30 mL) canola oil

1 lb (250-500 g) ground lamb

¼ cup (60 mL) finely chopped cilantro stems

1 jalapeño pepper, seeded and finely chopped (optional)

4 garlic cloves, crushed

1 tsp (5 mL) cumin

1/2 tsp (2 mL) salt

1/2 tsp (2 mL) gound black pepper

2 Tbsp (10 mL) lime juice

1 cup (250 mL) full-fat plain Greek-style yogurt

6 pieces fresh naan, warmed


Nutrition Facts

Serving Size1 cup (250 mL) filling and 1 naan
Sodium500 mg
Potassium441 mg
Protein31 g
Cholesterol60 mg
Sugar3 g
Total Fat27 g
Saturated Fat9 g
Total Carbohydrates65 g
Dietary Fiber7 g