Spiced Lentil And Lamb Salad

• 3 cups Chicken Stock, Divided
• 1 whole Yellow Onion, Chopped
• 3 cloves Garlic, Minced
• 1 pound Ground Lamb
• 2 Tablespoons Fresh Dill, Chopped (more If Desired)
• 1 teaspoon Dried Oregano
• 1/4 teaspoons Ground Cinnamoon
• 1 cup Green Lentils
• 1 cup Brown Rice
• 2 cups Water
• 1 whole Cucumber, Chopped, Garnish
• 1 whole Tomato, Chopped, Garnish
• 1 Tablespoon Lemon Juice
• Greek Yogurt, Garnish

1. Bring 1/2 cup broth to simmer in a large pot over medium high heat. Add onion and garlic. Cook until softened, about 5 minutes. Add lamb, dill, oregano, cinnamon and cook for another 7 minutes. Stir in the lentils and the remaining 2 1/2 cups of chicken stock. Bring to a boil, then reduce heat to low. Cover and simmer, stirring occasionally until lentils are tender, about 45 minutes.
2. Meanwhile, in a separate medium saucepan, bring the rice and water to a boil. Reduce heat to low, cover and simmer until liquid is completely absorbed and rice is just tender, approximately 40 minutes.
3. To serve, spoon lamb and lentils over rice and top with cucumber, tomato, dill, squeeze of lemon juice, and a dollop of Greek yogurt.

chicken, yellow onion, garlic, fresh dill, oregano, ubc, green lentils, brown rice, water, cucumber, tomato, lemon juice, yogurt

Taken from tastykitchen.com/recipes/salads/spiced-lentil-and-lamb-salad/ (may not work)