Greek food pulls off the clever trick of being both hearty and summery! This delicious dish of tomatoey lamb and lentils with nutty bulgur wheat and refreshing cucumber tzatziki will bring the holiday vibes straight to you. Bouzouki music optional…
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Red Split Lentils
Chicken Stock Pot
Bulgur Wheat(ContainsCereals containing Gluten)
Greek Style Yoghurt(ContainsMilk)
Halve, peel and thinly slice the onion into half moons. Peel and grate the garlic (or use a garlic press). Pick the oregano leaves from their stalks and roughly chop (discard the stalks). Put a frying pan on medium-high heat and add the flaked almonds (no oil). Toast them for 2-3 mins until browned, then transfer to a small bowl.
Put the pan back on medium-high heat with a drizzle of oil. Once the oil is hot, add the lamb mince to the pan along with a pinch of salt and a grind of black pepper. Use a wooden spoon to break the lamb up and cook until brown, 5 mins. When the lamb is browned, add the onion. Cook until soft, 5 mins. Then add the garlic, oregano, cumin and cinnamon stick.
Stir together and cook for 1 minute more. Then add the lentils, diced tomatoes and half the chicken stock pot. Half fill the empty tomato tin with water. Pour this into the mixture and bring to the boil. Simmer for 20 mins until the liquid has reduced by half and the lentils are soft. Stir occasionally.
Meanwhile, pour the water (amount specified in the ingredient list) into a large saucepan pan and add the remaining chicken stock pot. Bring to the boil, stir to dissolve the stock pot, then add the bulgur wheat. Pop a lid on, remove from the heat and leave to the side until everything else is ready.
Cut the cucumber in half lengthways (no need to peel) and remove the seeds with a teaspoon (discard the seeds). Grate it on the coarse side of your grater. Pick the mint leaves from their stalks and finely chop (discard the stalks). Put the Greek yoghurt in a small bowl and mix in the cucumber and half the mint... tzatsziki done!
Fluff up the bulgur wheat with a fork and stir in a drizzle of olive oil and the remaining mint. Serve in bowls with the ragu on top (don't forget to remove the cinnamon stick!), a sprinkling of almonds and a good spoonful of tzatsziki. ENJOY!