Lebanese Mujadara with Lamb, Wilted Spinach & Lemon-Tahini

Instructions

1. 01

   If starting from dry lentils, simmer 1/2 cup with 1.5 cups water and the bay leaf for 20 minutes until tender, then drain and discard the bay leaf. (If using canned, rinse and drain — skip ahead.)

2. 02

   Heat 1 tbsp olive oil in a skillet over medium heat. Add the sliced onion and a pinch of salt. Cook 8-10 minutes, stirring occasionally, until deeply golden and jammy. This caramelization is the soul of mujadara — don't rush it.

3. 03

   Push the onion to one side of the pan. Add the ground lamb to the empty side, break it up with a spoon, and sear 3-4 minutes until browned. Stir in the cumin, minced garlic, and a pinch of black pepper; cook 30 seconds until fragrant.

4. 04

   Fold the cooked lentils into the lamb-onion mixture and warm through, about 1 minute. Taste and adjust salt.

5. 05

   Pile the spinach on top, cover for 60 seconds to steam-wilt, then stir through.

6. 06

   Whisk the tahini with the lemon juice, the remaining 1 tsp olive oil, and 1-2 tsp warm water until pourable.

7. 07

   Plate the lentil-lamb mixture. Drizzle with the lemon-tahini, scatter the pumpkin seeds and parsley over the top, and finish with a crack of black pepper.