Ingredients

• 250g ground lamb
• 240g canned brown or green lentils, rinsed and drained
• 200g cherry tomatoes, halved
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 100g low-fat plain Greek yogurt
• 1 small handful fresh mint, chopped
• 1/2 lemon, for juice
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon paprika
• Pinch of cinnamon
• Salt and freshly ground black pepper to taste

Instructions

1. In a small bowl, prepare the sauce by mixing the Greek yogurt, half of the chopped mint, a squeeze of lemon juice, and a pinch of salt. Set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add the chopped onion and cook for 3–4 minutes until softened. Add the minced garlic and cook for 1 more minute until fragrant.
3. Add the ground lamb to the skillet, breaking it up with a spoon, and cook for 5–7 minutes until browned. Drain off any excess fat.
4. Stir in the cumin, coriander, paprika, and cinnamon, cooking for 1 minute until aromatic. Add the halved cherry tomatoes and cook for 3–4 minutes until they begin to soften.
5. Add the rinsed lentils and 60ml of water. Season with salt and pepper, bring to a simmer, and cook for 5 minutes, allowing the flavors to meld together.
6. Remove from the heat, stir in the remaining fresh mint, and serve immediately with a dollop of the prepared mint yogurt sauce on top.

Tips & Substitutions

• Swap the protein: Try ground turkey or beef if you prefer a milder flavor.
• Make it vegetarian: Replace lamb with sautéed mushrooms or chickpeas for a hearty plant-based option.
• Adjust the spice: Add chili flakes for heat or extra lemon for brightness according to your taste.

Nutrition

Approx. 910 calories per serving

• Fat: 50g
• Carbohydrates: 52g
• Fiber: 20g
• Protein: 60g