Lamb and Lentil Stew

Name: Lamb and Lentil Stew
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 1 lb (450 g) lamb shoulder or leg, trimmed and cubed; 2 tbsp olive oil; 1 large onion, diced; 2 garlic cloves, minced; 2 carrots, sliced; 2 celery stalks, sliced; 1 cup brown or green lentils, rinsed; 4 cup beef or lamb broth; 1 tsp ground cumin; 1 tsp smoked paprika; 1/2 tsp dried thyme; Salt and black pepper to taste; 2 tbsp chopped parsley (optional)

Lamb and Lentil Stew

Rich, hearty lamb simmered with earthy lentils and vegetables — one-pot comfort that gets better the next day.

Prep 10 minCook 45 minTotal 55 min540 calCuisine: International

DINNERONE-POTHEARTYONE-PAN

Ingredients

1 lb (450 g) lamb shoulder or leg, trimmed and cubed
2 tbsp olive oil
1 large onion, diced
2 garlic cloves, minced
2 carrots, sliced
2 celery stalks, sliced
1 cup brown or green lentils, rinsed
4 cup beef or lamb broth
1 tsp ground cumin
1 tsp smoked paprika
0.5 tsp dried thyme
Salt and black pepper to taste
2 tbsp chopped parsley (optional)

Steps

Heat olive oil in a large pot over medium-high heat. Add lamb cubes and brown on all sides.
Add onion, garlic, carrots, and celery; cook 4–5 minutes until softened.
Stir in lentils, broth, cumin, paprika, thyme, salt, and pepper.
Bring to a boil, then reduce heat to low and simmer 30–35 minutes until lentils are tender and stew has thickened.
Adjust seasoning if needed and sprinkle with chopped parsley before serving.
Serve hot with crusty bread or rice.