Ingredients
3 cups low-sodium vegetable broth, divided
1 medium yellow onion, chopped
3 cloves garlic, minced
3/4 pound ground lamb
1 3/4 teaspoons dried dill, divided
1/2 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1 cup green lentils
1 cup brown rice
1 tablespoon sesame tahini
1 tablespoon lemon juice
1 small cucumber, peeled, seeded and sliced
1 plum tomato, seeded and chopped
Description
Warm Spices Cooked With The Lamb And A Bright, Crisp Tahini Salad Come Together For A Wonderfully Flavorful Dish. It Tastes Even Better The Next Day.
Wholefoods
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter