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Crispy, spicy lentils and lamb on yogurt, with cucumbers, pine nuts, herbs, parsley-olive oil.
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In a cast iron pan, heat up olive oil and fry up some ground lamb, pressing it flat and cook for about 5 min until edges are brown and crispy. Toss in some cumin seeds, red chili pepper flakes and garlic. Flip lamb and cook for about a min. Remove from pan and set aside. Add more oil, throw in some *cooked* French green lentils, stir around and cook until a bit crispy as well, about 5-8 minutes. Add the lamb back into the pan, stir everything to combine, season with salt and pepper. Serve on top of Greek yogurt, top with toasted pine nuts, cucumbers, parsley/cilantro, parsley oil, lemon.
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Recipe is @bonappetitmag-inspired.
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