Here’s a warm and comforting meal that can be made in minutes using only one pot. For this easy dinner, tender lamb cut for kabobs and fragrant spices cook with canned lentils. It’s a family pleaser.
SKILLET LAMB AND LENTILS
1 tablespoon olive oil
3/4 pound lamb cubes (cut for kabobs), about 1-inch cubes
Salt and freshly ground black pepper
2 cups frozen chopped onion
2 teaspoons minced garlic
2 teaspoons ground cumin
1 tablespoon fresh rosemary or 2 teaspoons dried rosemary
1 cup pasta sauce
1 cup rinsed and drained canned lentils
4 cups washed, ready-to-eat spinach
1/4 cup cilantro leaves (optional garnish)
Heat oil in a medium-size nonstick skillet over high heat. Add the lamb cubes and brown for 2 to 3 minutes, turning the cubes to make sure all sides are browned. Add salt and pepper to taste. Remove to a plate. Lower heat to medium high. Add the onion and garlic. Cook 2 minutes. Add the cumin and rosemary. Cook another minute. Add the pasta sauce and lentils. Cook 2 minutes. Return the lamb to the skillet along with the spinach. Cook 2 minutes or until the spinach wilts. Divide between 2 dinner plates. Sprinkle cilantro on top (optional garnish).