Spiced Ground Lamb on Warm Lentil Hummus

Name: Spiced Ground Lamb on Warm Lentil Hummus
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 lb. ground lamb (or dark meat ground turkey); 3 tbsp. shawarma seasoning; 3 large cloves garlic, grated, divided; Kosher salt; 3 1/2 tbsp. olive oil (4 tbsp. if using ground turkey), divided; 3/4 c. split red lentils (masoor dal); 1/2 tsp. ground cumin; 1/4 c. plus 2 tbsp. fresh lemon juice, plus lemon wedges for serving; 1/3 c. tahini; Pinch of cayenne pepper; 1/2 c. cilantro, chopped; 2 heads Little Gem lettuce, leaves separated; 4 small Persian cucumbers, quartered; Halved cherry tomatoes and sliced red onion, for serving

Serve up a Mediterranean-inspired meal for dinner tonight.

By Kristina KurekPublished: Jun 23, 2024

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mike garten

Yields:

4 serving(s)

Total Time:

30 mins

Cal/Serv:

661

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Split red lentils (masoor dal) make for an earthy, flavorful upgrade to hummus — ideal for spooning up shawarma-spiced lamb and dipping crunchy veggies.

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Ingredients

1 lb.
ground lamb (or dark meat ground turkey)
3 Tbsp.
shawarma seasoning
3
large cloves garlic, grated, divided
Kosher salt
3 1/2 Tbsp.
olive oil (4 tbsp. if using ground turkey), divided
3/4 cup
split red lentils (masoor dal)
1/2 tsp.
ground cumin
1/4 cup
plus 2 tbsp. fresh lemon juice, plus lemon wedges for serving
1/3 cup
tahini
Pinch of cayenne pepper
1/2 cup
cilantro, chopped
2
heads Little Gem lettuce, leaves separated
4
small Persian cucumbers, quartered
Halved cherry tomatoes and sliced red onion, for serving

Directions

1. Step 1In small saucepan, combine lentils and 11/4 cups water; bring to a boil. Cover and simmer on very low until mostly tender and water is absorbed, 10 minutes. Remove from heat and let steam, covered, 5 minutes.
2. Step 2Meanwhile, in bowl, combine ground lamb (or ground turkey) with shawarma seasoning, two-thirds of garlic, and 3/4 teaspoon salt. Heat 11/2 tablespoons oil (2 tablespoons for turkey) in large cast-iron skillet on medium-high. Cook lamb, breaking up a bit with wooden spoon, until turning brown and just cooked through, 5 to 6 minutes.
3. Step 3Transfer warm cooked lentils to food processor with remaining garlic, cumin, and 3/4 teaspoon salt and puree, scraping sides of bowl as necessary, until smooth, about 3 minutes. Pulse in lemon juice; add tahini and 1 tablespoon oil and puree until smooth, adding up to 2 more tablespoons lemon juice to taste.
4. Step 4Divide warm hummus among bowls and top with lamb. Sprinkle with remaining tablespoon oil, cayenne pepper, and cilantro. Serve with lettuce and cucumbers along with cherry tomatoes, red onion, and lemon wedges if desired.

TIP: Don’t skip the drizzle of olive oil on top — it adds a luxurious richness to the dish that keeps the hummus from getting too dry.

NUTRITIONAL INFORMATION (per serving): About 661 cal, 40.5 g fat (11.5 g sat), 61 mg chol, 829 mg sodium, 43 g carb, 9 g fiber, 4 g sugar (0 g added sugar), 35 g pro

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