Why You’ll Love Lamb Lentils Rice Spinach Recipe
This Lamb Lentils Rice Spinach Recipe is a wholesome, hearty, and deeply satisfying one-pot wonder. It’s the kind of dish that checks every box: rich in protein, filled with nourishing greens, and layered with spices and textures that comfort the soul.
Whether you’re craving a nourishing weeknight dinner, meal prep for the week, or an elegant centerpiece for a family meal, this dish delivers. Tender lamb, earthy lentils, fluffy rice, and vibrant spinach come together with a subtle blend of spices to create a meal that feels both comforting and elevated.
Pure Comfort
Few meals compare to a warm, spiced rice dish when you need comfort food with a nourishing twist. The slow-cooked lamb adds richness and depth, the lentils bring creaminess and fiber, and the rice soaks up all the flavor. Then there’s spinach wilted into the mix to add that burst of green and a boost of vitamins.
Served warm and fragrant, it’s the kind of meal you want to eat slowly, savoring each bite. It’s as comforting as a stew, as satisfying as biryani, and as nutritious as a power bowl all in one.
Ingredients of Lamb Lentils Rice Spinach
Here’s what you’ll need to bring this dish to life:
For the Lamb & Lentils:
- 1 lb lamb shoulder or leg, trimmed and cut into 1-inch cubes
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric
- 1 cup brown or green lentils, rinsed
- 4 cups water or low-sodium broth
- Salt and pepper to taste
For the Rice & Spinach:
- 1 cup long grain or basmati rice
- 3 cups baby spinach (or chopped mature spinach)
- ½ tsp cinnamon (optional)
- 1 bay leaf
- Fresh lemon juice (to finish)
What You Need
This is a simple stovetop recipe that doesn’t require any complicated gadgets. Here’s what to pull from your kitchen:
- Large Dutch oven or deep sauté pan with lid
- Medium saucepan
- Wooden spoon or spatula
- Fine mesh strainer
- Cutting board and knife
- Measuring cups and spoons
Time to Cook Lamb Lentils Rice Spinach
This recipe is mostly hands-off after a bit of prep, making it perfect for relaxed weekend cooking or meal prep.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Serves: 4–6
Steps to Make Lamb Lentils Rice Spinach
1. Brown the Lamb
In a large Dutch oven, heat olive oil over medium-high heat. Add the lamb and sear on all sides until browned, about 6–8 minutes. Remove from the pot and set aside.
2. Sauté Aromatics
In the same pot, reduce the heat to medium. Add a little more oil if needed. Sauté the chopped onion for 3–4 minutes until soft and translucent. Add the minced garlic, cumin, coriander, and turmeric. Stir and cook for 1 minute until fragrant.
3. Cook the Lentils
Return the lamb to the pot and stir in the lentils. Add 4 cups of water or broth and bring to a boil. Lower heat to a simmer, cover, and cook for about 30–35 minutes, or until the lentils are tender and lamb is nearly falling apart.
4. Add the Rice
Stir in the uncooked rice, cinnamon, bay leaf, and a pinch of salt. Cover again and simmer gently for 15–18 minutes, or until rice is tender and liquid is absorbed. Avoid stirring too much to prevent mushy rice.
5. Stir in Spinach
When the rice is done, remove the bay leaf and gently stir in the spinach until wilted. Let it rest for 5 minutes before fluffing with a fork. Finish with a squeeze of fresh lemon juice.
Make Lamb Lentils Rice Spinach Perfect
- For fluffy rice, make sure not to over-stir once the rice is added.
- Rinse the lentils and rice well to remove excess starch.
- Bone-in lamb adds extra flavor if you don’t mind removing bones after cooking.
- Always season in layers taste as you go, especially after adding broth.
Mix Lamb Lentils Rice Spinach Up
This dish is versatile, and here are some delicious ideas:
- Add a handful of golden raisins or chopped apricots for sweetness.
- Stir in a spoonful of harissa or chili paste for spice.
- Replace lamb with beef or chicken if preferred.
- Use kale or Swiss chard in place of spinach for a heartier green.
- Add a dollop of Greek yogurt or tzatziki on top before serving.
Perfect Partners
This dish is already a complete meal, but here are a few great sides and drinks:
- Warm naan or pita bread
- Cucumber yogurt salad
- Roasted carrots or cauliflower
- Mint tea or spiced chai
- A dry red wine like Syrah or Malbec
Busy Day Hero
You can prep this dish earlier in the day and let it sit, covered, off heat it reheats beautifully and even tastes better the next day as flavors meld. It’s also a great make-ahead option for busy weeknights or for batch-cooking lunches.
Work Ahead
- The lamb and lentils can be cooked up to 2 days in advance and stored in the fridge.
- You can also freeze the lamb-lentil mixture and add freshly cooked rice and spinach when ready to serve.
- Chopped onions and garlic can be prepped the night before to cut down on cook time.
Save Some For Later
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave with a splash of broth or water to loosen. It also freezes well for up to 3 months.
Everyone’s Happy
This dish is perfect for family dinners, dinner parties, or cozy solo meals. It’s easy to scale up or down, and it satisfies a wide range of palates—from picky eaters to foodies who appreciate complex flavor in a comforting bowl.
Good For You Too
Not only is this dish deeply flavorful, it’s also packed with nutrients: lean protein from lamb, fiber-rich lentils, iron-packed spinach, and wholesome complex carbs from rice. It’s naturally gluten-free and can be made dairy-free with no changes.
Easy Clean Up
Since this is mostly a one-pot meal, cleanup is minimal. Line your prep area with parchment, clean as you go, and let the pot soak while you eat for the easiest post-dinner routine.
Switch It Up
- Try brown rice or quinoa instead of white rice.
- Use lentil varieties like red or black (adjust cooking time).
- Add toasted nuts or seeds as garnish for crunch.
- Spice it up with curry powder, cinnamon sticks, or a dash of cardamom.
- Serve it in lettuce wraps or stuff into roasted bell peppers for a creative presentation.
Simply Perfect
There’s something timeless about a dish like this deeply flavorful, nourishing, and just peculiar enough to feel special. Lamb Lentils Rice Spinach is a meal that speaks of tradition, culture, and care. Whether you’re sharing it at the table with loved ones or enjoying it in quiet comfort, it delivers warmth, satisfaction, and joy in every spoonful.
FAQs for Lamb Lentils Rice Spinach
1. Can I use canned lentils?
Yes, but add them when the rice goes in since they don’t need long cooking.
2. Can I make this vegetarian?
Absolutely! Swap the lamb for mushrooms or roasted eggplant and use vegetable broth.
3. Can I cook this in an Instant Pot?
Yes. Sauté the lamb and aromatics, then pressure cook the lentils and lamb for 15 minutes. Add rice and spinach after depressurizing.
4. What kind of rice works best?
Long grain white or basmati rice is ideal. For brown rice, increase cooking time and liquid slightly.
5. How do I store leftovers?
Cool fully and store in an airtight container in the fridge for up to 4 days or freeze up to 3 months.
6. Can I double the recipe?
Yes, just make sure your pot is large enough. You may need to slightly adjust cook times.
Explore More Delicious Recipes
- Marry Me Chicken Pasta with Spinach
- Ground Beef Vegetable Soup
- The Best Ground Turkey and Rice Recipes
Conclusion of Lamb Lentils Rice Spinach
This Lamb Lentils Rice Spinach Recipe is everything you want in a home-cooked meal: hearty, flavorful, nourishing, and simple. With tender meat, perfectly cooked lentils, and the freshness of greens all in one pot, it’s the kind of comfort food that brings people together. Whether you’re cooking for guests or just yourself, this is one recipe you’ll come back to time and again.
Happy cooking with Rita chef ❤️!
Print
Lamb Lentils Rice Spinach
- Total Time: 1 hour 20 minutes
- Yield: Serves 4–6
- Diet: Gluten Free
Description
This Lamb Lentils Rice Spinach recipe is a nourishing, flavor-packed one-pot meal combining tender lamb, earthy lentils, fragrant spices, fluffy rice, and vibrant greens. It’s the perfect dish for family dinners, meal prep, or cozy comfort food nights.
Ingredients
For the lamb and lentils, you’ll need 1 pound of lamb shoulder or leg cut into cubes, 1 tablespoon of olive oil, 1 finely chopped onion, 2 minced garlic cloves, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, ½ teaspoon of turmeric, 1 cup of rinsed brown or green lentils, 4 cups of water or broth, and salt and pepper to taste. For the rice and spinach, use 1 cup of long grain or basmati rice, 3 cups of fresh baby spinach, ½ teaspoon of cinnamon, 1 bay leaf, and fresh lemon juice to finish.
Instructions
Begin by heating the olive oil in a large Dutch oven over medium-high heat. Brown the lamb cubes for 6 to 8 minutes until seared on all sides, then remove and set aside. In the same pot, sauté the onion until translucent, then add garlic and spices and stir for 1 minute. Return the lamb to the pot, add lentils, and pour in the water or broth. Simmer covered for about 30–35 minutes. Stir in the rice, cinnamon, bay leaf, and salt. Cover and simmer again for 15–18 minutes until the rice is tender. Remove the bay leaf and stir in the spinach until wilted. Let it sit for 5 minutes before fluffing and finishing with lemon juice.
Notes
Use room temperature ingredients for better integration, rinse the rice and lentils to remove starch, and avoid over-stirring after adding rice to maintain a fluffy texture. For extra depth, use bone-in lamb and cook the day before for enhanced flavor.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: One-pot cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 generous bowl
- Calories: 460
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 75mg
Keywords: Lamb Lentils Rice Spinach, lamb rice recipe, Mediterranean lamb dish, one-pot lamb lentils spinach