This spiced lamb and lentil stew is the kind of dish that warms you from the inside out. Rich in flavor, full of texture, and deeply satisfying, it’s a wholesome bowl that feels like home on a chilly evening.

What makes this stew so special is the balance between tender lamb, earthy lentils, and fragrant spices. The touch of lemon and fresh herbs at the end brightens everything up beautifully.

Ingredients

• 500g lean diced lamb
• 200g brown or green lentils, rinsed
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 400g can chopped tomatoes
• 1 liter low-sodium vegetable or lamb stock
• 150g fresh spinach
• Juice of 1/2 lemon
• Handful of fresh parsley, chopped
• Salt and freshly ground black pepper to taste

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the diced lamb, season with salt and pepper, and brown on all sides. Remove the lamb and set aside.
2. Reduce heat to medium. Add the chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes until softened.
3. Add the minced garlic, cumin, coriander, and paprika. Cook for 1 minute until fragrant.
4. Return the lamb to the pot. Add the rinsed lentils, chopped tomatoes, and stock. Bring to a boil, then reduce heat, cover, and simmer for 30-35 minutes, or until the lentils are tender and the lamb is cooked through.
5. Stir in the fresh spinach and cook for 2-3 minutes until it has wilted completely into the stew.
6. Remove from heat. Stir in the lemon juice and fresh parsley. Adjust seasoning if needed and serve hot.

Tips & Substitutions

• Make it vegetarian: Swap lamb for diced mushrooms or chickpeas, and use vegetable stock.
• Batch cooking: This stew freezes beautifully—store in airtight containers for up to 3 months.
• Spice adjustment: Add a pinch of chili flakes if you prefer a bit of heat, or reduce paprika for a milder version.

Nutrition

Calories: 1920 (whole recipe)

• Fat: 90g
• Carbohydrates: 140g
• Fiber: 48g
• Protein: 145g