Pressure Cooker Silky Lebanese Lentil Pasta with Spiced Lamb
This comforting one-pot wonder combines tender lentils and al dente pasta in a richly spiced tomato broth, finished with savory ground lamb. The pressure cooker creates a silky, cohesive texture in record time, delivering authentic Lebanese flavors with minimal effort.
Ingredients
Ingredients
- 1 tbsp olive oil for sautéing
- 1 lb ground lamb or ground beef
- 1 large yellow onion finely diced
- 3 cloves garlic minced
- 1 tsp Baharat spice blend or a mix of allspice, cinnamon, and black pepper
- 1 tsp ground cumin
- 1 cup brown lentils rinsed and drained
- 1 cup crushed tomatoes
- 4 cups chicken or beef broth low sodium recommended
- 8 oz small pasta such as ditalini or small shells
- 1 tsp salt plus more to taste
- 0.5 tsp black pepper freshly ground
- 0.25 cup fresh parsley chopped, for garnish
- 0.25 cup fresh mint chopped, for garnish
- 1 tbsp lemon juice freshly squeezed
Notes
Storage: Cool completely and store in an airtight container in the refrigerator for up to 4 days. The pasta will absorb liquid as it sits; add a splash of broth or water when reheating. Make-Ahead: You can prepare the lamb and lentil base (steps 1-4) up to 2 days in advance. Store in the fridge and reheat before adding the pasta and finishing the dish. Substitutions: Use ground turkey or chicken for a leaner option. For a vegetarian version, omit the lamb and use vegetable broth, adding a dash of smoked paprika for depth. Serving Suggestion: This dish is hearty on its own but pairs beautifully with a side of warm pita bread and a crisp cucumber-tomato salad.