Spicy Garlic Lamb and Lentil Skillet

This Spicy Garlic Lamb and Lentil Skillet is a bold, one-pan Mediterranean dinner built for a high-protein lifestyle. Ground lamb is browned until deeply caramelized, then infused with plenty of garlic and smoky-hot harissa paste before simmering with green lentils in a savory tomato broth. A finishing squeeze of lemon and fresh herbs brighten the rich, spiced flavors, while the lentils soak up all that savory goodness and add their own hearty dose of plant-based protein and fiber to complement the lamb. With roughly 30-plus grams of protein per serving between the lamb and lentils, this dish is an easy way to hit your daily protein target without reaching for powders or supplements. It's satisfying enough to keep hunger at bay for hours, yet comes together in a single skillet with minimal cleanup — perfect for busy weeknights when you still want a nourishing, muscle-fueling meal. Serve it on its own, spooned over cauliflower rice, or with warm flatbread for scooping up every last bit of the spiced sauce.

Ingredients

• 1 lbground lamb, preferably 85/15 lean
• 1 tbspolive oil
• 1 mediumyellow onion, diced
• 5 clovesgarlic, minced
• 2 tbspharissa paste, adjust to taste
• 1 tspground cumin
• 1 tspsmoked paprika
• 1 cupGreen lentils, rinsed, uncooked
• 1 14.5 oz candiced tomatoes
• 2.5 cupschicken or vegetable broth
• 1 wholelemon, juiced
• 1 tspsalt, to taste
• 0.5 tspblack pepper
• 0.25 cupfresh parsley, chopped, for garnish
• 0.33 cupcrumbled feta cheese, optional, for serving

Method

1. Dice the onion and mince the garlic; set aside.
2. Heat olive oil in a large deep skillet over medium-high heat. Add the ground lamb and cook, breaking it apart with a wooden spoon, until browned, about 6-8 minutes.
3. Drain excess fat if needed, then add the diced onion and cook until softened, about 4 minutes.
4. Stir in the garlic, harissa paste, cumin, and smoked paprika, and cook until fragrant, about 1 minute.
5. Add the rinsed green lentils, diced tomatoes, and broth. Stir well to combine, scraping up any browned bits from the bottom of the skillet.
6. Bring the mixture to a boil, then reduce heat to low, cover, and simmer until the lentils are tender, about 25 minutes, stirring occasionally. 25:00
7. Remove the lid and season with salt and pepper. If the mixture is too thick, stir in a splash more broth; if too thin, simmer uncovered a few extra minutes.
8. Remove from heat and stir in the fresh lemon juice.
9. Garnish with chopped parsley and crumbled feta, if using, then serve hot straight from the skillet.