Hearty Lamb and Lentil Stew
Cozy up with a bowl of this hearty lamb and lentil stew, a soul-warming dish packed with tender chunks of seared lamb, protein-rich lentils, and an array of aromatic vegetables. Perfectly seasoned with cumin, thyme, and a hint of tomato paste, this slow-simmered masterpiece offers layers of rich, comforting flavors in every bite. Satisfyingly thick and wholesome, it’s the ultimate one-pot winter meal, ideal for dinner gatherings or meal prep alike. Pair it with crusty bread or steamed rice to soak up the savory broth, and don’t forget a sprinkle of fresh parsley for a vibrant finish. With minimal prep and easy-to-follow steps, this lamb and lentil stew is your go-to recipe for a nourishing, flavor-packed experience.
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Recipe Information
Ingredients
- 1.5 pounds boneless lamb shoulder, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 cloves garlic cloves, minced
- 2 medium carrots, peeled and sliced
- 2 stalks celery stalks, sliced
- 2 medium potatoes, peeled and diced
- 2 tablespoons tomato paste
- 1 15-ounce can diced tomatoes
- 4 cups chicken or beef stock
- 1 cup green or brown lentils, rinsed
- 1 piece bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons parsley, finely chopped (optional garnish)
Instructions
Heat 1 tablespoon of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Season the lamb cubes with a pinch of salt and pepper, then sear them in batches until browned on all sides (4-5 minutes per batch). Remove the lamb and set aside.
Reduce the heat to medium and add the remaining tablespoon of olive oil to the same pot. Sauté the onions until softened, about 5 minutes.
Add the minced garlic, carrots, and celery. Cook for another 3-4 minutes until the vegetables begin to soften.
Stir in the tomato paste, ground cumin, and dried thyme. Cook for 1-2 minutes, allowing the tomato paste to caramelize slightly.
Return the seared lamb to the pot, then add the diced tomatoes, chicken or beef stock, and bay leaf. Stir well to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Simmer covered for 45 minutes, stirring occasionally.
After 45 minutes, stir in the lentils and diced potatoes. Add salt and pepper to taste. Continue simmering uncovered for another 30-35 minutes, or until the lentils, potatoes, and lamb are tender.
Remove the bay leaf and adjust seasoning if needed.
Ladle the stew into bowls and garnish with chopped parsley, if desired. Serve warm with crusty bread or over rice.
Nutrition Facts
Calories |
508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 10.7 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 1177 mg | 51% | |
| Total Carbohydrate | 27.5 g | 10% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 6.6 g | ||
| Protein | 30.1 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 68 mg | 5% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1077 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
