Crispy Lentils with Ground Lamb and Kohlrabi

Before you go and say that this just looks like a big ole’ pile of brown, hear me out.

If lentils are  not yet considered a super food, then I’m totally calling it.  At 3.7 grams per Tablespoon, lentils are  a fiber powerhouse.  Dietary fiber helps to reduce risk of developing high cholesterol and  stabilize blood sugar levels.  Lentils also help to replenish iron levels, and are packed with folate and magnesium (also important for cardiovascular health).  Yet, most adults and children do not meet the recommended requirement of dietary fiber intake.

I’ve already extolled the tastiness of crisped grains, now it’s time for crispy legumes.  If you make a skillet of this at the beginning of the week, it packs a hearty lunch and reheats well.  Eat it with a salad and some warm pita or naan (if you’re into gluten).

So I say, brown is beautiful.


Crispy lentils with ground lamb and kohlrabi


  • 1 pound ground lamb
  • 2 cups dried lentils (brown or green work best here)
  • 2 cloves garlic, mashed
  • 3 small bulbs of kohlrabi, stems and leaves removed, then diced
  • 2 tsp ground cumin
  • 1 tsp chipotle or ancho chili powder
  • salt and pepper

Rinse the lentils in a strainer or sieve, drain well.

In a medium saucepan, bring 4 cups of water to a boil.

Add lentils, reduce heat, and simmer 20-30 minutes or until tender. Drain, reserving one cup of the cooking liquid.

Heat a large skillet on the stovetop. Add the ground lamb and cook for about 5 minutes, breaking it up gently as it cooks.

Add the lentils to the pan, along with the kohlrabi. Continue to cook, stirring often, until the lamb is cooked. The lentils will pop a little as they get crispy.

Add the garlic, cumin, and chili powder to the skillet and stir to combine.

Slowly pour in the water while stirring.

Simmer on low/medium heat, scraping any brown bits on the bottom of the pan, for 8-10 minutes, or until much of the liquid is absorbed.

Season to taste with salt and pepper.

Remove from stove and serve.

Garnish with plain Greek yogurt, cilantro, and parsley (optional).

crispy lentils with ground lamb and kohlrabi crispy lentils with ground lamb and kohlrabi

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