Spiced Lentil And Lamb Salad

1. 1

   Bring 1/2 cup broth to simmer in a large pot over medium high heat. Add onion and garlic. Cook until softened, about 5 minutes. Add lamb, dill, oregano, cinnamon and cook for another 7 minutes. Stir in the lentils and the remaining 2 1/2 cups of chicken stock. Bring to a boil, then reduce heat to low. Cover and simmer, stirring occasionally until lentils are tender, about 45 minutes.

2. 2

   Meanwhile, in a separate medium saucepan, bring the rice and water to a boil. Reduce heat to low, cover and simmer until liquid is completely absorbed and rice is just tender, approximately 40 minutes.

3. 3

   To serve, spoon lamb and lentils over rice and top with cucumber, tomato, dill, squeeze of lemon juice, and a dollop of Greek yogurt.

* Per serving · 4 servings · Values may vary.