Lamb and Lentil Stew
A rich and hearty lamb and lentil stew featuring tender lamb, earthy lentils, and warm spices in a comforting broth. This one-pot dish is perfect for cozy nights and meal prep, offering deep flavors and nutritional benefits.
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Knife and cutting board
- Measuring cups and spoons
Ingredients
- 1 lb 450g lamb shoulder, cut into bite-sized chunks
- 1 cup 200g dried green or brown lentils, rinsed
- 1 large onion finely chopped
- 3 garlic cloves minced
- 2 medium carrots sliced
- 1 cup fresh spinach optional
- 1 can 14 oz diced tomatoes
- 4 cups 1L beef or vegetable broth
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground cinnamon
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Brown the Lamb – Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Sear the lamb for 5-7 minutes until browned. Remove and set aside.
- Sauté the Aromatics – In the same pot, add the chopped onion and cook for 3-4 minutes until soft. Stir in minced garlic, cumin, smoked paprika, and cinnamon, cooking for 1 minute until fragrant.
- Combine the Ingredients – Return the browned lamb to the pot. Add lentils, carrots, diced tomatoes, and broth. Stir well to combine.
- Simmer the Stew – Bring the mixture to a boil, then reduce to a low simmer. Cover and cook for 45-60 minutes, stirring occasionally, until the lamb is tender and the lentils are cooked.
- Add Spinach (Optional) – Stir in fresh spinach during the last 5 minutes of cooking. Let it wilt into the stew.
- Season and Serve – Adjust seasoning with salt and pepper. Garnish with fresh parsley and serve hot with crusty bread or rice.