Berbere-Spiced Lamb & Lentil Power Skillet with Golden Cauliflower

This fiery berbere-spiced skillet brings exciting global flavors to weeknight cooking. Protein-packed lentils absorb the rich spice blend while golden cauliflower adds satisfying texture. Ready in 35 minutes with minimal cleanup!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 lb ground lamb
• 1 cup red lentils (uncooked)
• 2 tbsp berbere spice blend
• 3 cups cauliflower florets (1/2-inch pieces)
• 2 cups low-sodium chicken broth
• 2 cups chopped lacinato kale
• 3 garlic cloves (minced)
• 1 yellow onion (diced)
• 1 tbsp olive oil
• 1 lemon (zested)

Instructions

1. Heat olive oil in large cast-iron skillet over medium-high heat.
2. Add diced onion and sauté 3 minutes until translucent.
3. Add ground lamb and broken into crumbles. Brown for 5 minutes.
4. Stir in garlic and berbere spice; toast 1 minute until fragrant.
5. Add lentils and broth. Bring to boil then reduce heat to simmer.
6. Arrange cauliflower florets on top. Cover and cook 12 minutes.
7. Uncover, stir in kale. Cook 3 more minutes until tender.
8. Remove from heat. Top with lemon zest before serving.

Chef's Note

Boost flavor by dry-toasting whole berbere spices before grinding. For less heat, use half sweet paprika/half berbere blend.

Make-Ahead Tips

Store cooled skillet mixture airtight in fridge 3 days. Reheat with splash of broth.

Substitutions

Ground beef for lamb / spinach for kale / vegetable broth for chicken broth