Healthy Eating 101

Lamb And Lentil Stew

Chef Megan

Delicious and warming Lamb & Lentil Stew loaded with wonderful vegetables to keep you healthy all season long.

5 from 2 votes

Print Recipe Pin Recipe

Total Time 40 minutes mins

Course Main Course, Soup

Cuisine American, Mediterranean

Servings 6

Ingredients

  

1x2x3x

• 1 pound ground lamb
• 1 Tbsp extra virgin olive oil
• 1 large onion diced
• 3 cloves garlic chopped
• 2 stalks celery diced
• 2 carrots diced
• 1 quart low sodium chicken or veggie stock or broth
• 1 bay leaf
• 1 cup dried lentils green or brown (rinsed )
• 1 28- ounce can diced tomatoes or fire-roasted diced tomatoes
• 2 large sweet potatoes peeled and medium diced
• 1 15- ounce can great northern beans drained
• 1 tsp sea salt
• 1 tsp fresh ground pepper
• 1 tsp crushed red chili flakes
• 1 Tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp cinnamon
• 1/2 tsp allspice

Instructions

 

• In a saute pan, brown the ground lamb on medium-high heat for about 5 minutes, breaking it up as it browns. Once cooked, set aside.
• In a large soup pot, heat the olive oil on medium heat and saute the onions for 3 minutes before adding in the garlic, celery, and carrots. Saute for about 3-4 more minutes.
• Add in the broth, bay leaf, dried lentils, diced tomatoes, and sweet potatoes. Bring to a boil then reduce temperature and bring to a simmer.
• Add cooked lamb, drained great northern beans along with sea salt, pepper, red chili flakes, smoked paprika, cumin, thyme, oregano, cinnamon, and allspice and combine. Reduce heat and simmer for 30 minutes.

Notes

PS. The stew gets better as the flavors come together day after day!

Keyword ground lamb, lamb lentil stew

Tried this recipe?Let us know how it was!

Here is an easy and delicious way to warm up with a full-flavored hearty stew! Having a perfectly balanced meal with protein and loads of full fiber filling vegetables can really be gratifying and flavorful all at the same time. I have been making this Lamb and Lentil Stew for a while now and it seems to be the most requested repeat on the menu so something tells me this is worth its weight in gold! It has all the flavor elements to have you making it over and over again with your own added touches to it. All of the ingredients are those that are easy to have on hand and also make this dish pop. With the colder weather here, I like to have a go-to “fast” warm food that makes me feel good when you need a little extra nourishment for the soul.

Lamb and Lentil Stew

Delicious and warming Lamb & Lentil Stew loaded with wonderful vegetables to keep you healthy all season long.

PS. The stew gets better as the flavors come together day after day!

• 1 pound ground lamb
• 1 Tbsp extra virgin olive oil
• 1 large onion (diced )
• 3 cloves garlic (chopped)
• 2 stalks celery (diced)
• 2 carrots (diced )
• 1 quart low sodium chicken or veggie stock or broth
• 1 bay leaf
• 1 cup dried lentils, green or brown (rinsed )
• 1 28-ounce can diced tomatoes or fire-roasted diced tomatoes
• 2 large sweet potatoes (peeled and medium diced)
• 1 15-ounce can great northern beans (drained)
• 1 tsp sea salt
• 1 tsp fresh ground pepper
• 1 tsp crushed red chili flakes
• 1 Tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp cinnamon
• 1/2 tsp allspice

1. In a saute pan, brown the ground lamb on medium-high heat for about 5 minutes, breaking it up as it browns. Once cooked, set aside.

2. In a large soup pot, heat the olive oil on medium heat and saute the onions for 3 minutes before adding in the garlic, celery, and carrots. Saute for about 3-4 more minutes.

3. Add in the broth, bay leaf, dried lentils, diced tomatoes, and sweet potatoes. Bring to a boil then reduce temperature and bring to a simmer.

4. Add cooked lamb, drained great northern beans along with sea salt, pepper, red chili flakes, smoked paprika, cumin, thyme, oregano, cinnamon, and allspice and combine. Reduce heat and simmer for 30 minutes.