When the weather cools down or you crave a comforting, wholesome dish, this Mediterranean Lamb & Red Lentil Stew is the answer. It’s a beautiful blend of tender lamb, earthy lentils, and bright herbs that create a deeply satisfying bowl of goodness.

Beyond its rich flavors, this stew is a powerhouse of nutrition—packed with protein, fiber, and healthy fats. Best of all, it’s a one-pot wonder that’s easy enough for weeknights yet elegant enough for entertaining.

Serve it with a slice of crusty bread or a spoonful of Greek yogurt for the perfect balance of comfort and freshness.

Ingredients

• 500g lean lamb mince
• 200g red lentils, rinsed
• 1 large onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 liter low-sodium vegetable stock
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Juice of 1 lemon
• Handful of fresh mint, chopped
• Handful of fresh parsley, chopped
• Salt and freshly ground black pepper

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5–7 minutes until softened.
2. Add the minced garlic and dried oregano and cook for 1 minute until fragrant.
3. Add the lamb mince to the pot. Cook, breaking it up with a spoon, until browned all over. Drain excess fat if needed.
4. Stir in the rinsed red lentils and the vegetable stock. Bring the mixture to a boil.
5. Reduce the heat to low, cover, and let it simmer for 25–30 minutes, or until the lentils are tender and the stew has thickened.
6. Remove from the heat and stir in the lemon juice, fresh mint, and parsley. Season with salt and pepper to taste and serve hot.

Tips & Substitutions

• Make it vegetarian: Swap lamb for extra lentils or chickpeas, and use vegetable stock only.
• Boost the flavor: Add a pinch of smoked paprika or cumin for a deeper, spiced profile.
• Meal prep friendly: This stew tastes even better the next day—store in airtight containers for up to 4 days or freeze for later.

Nutrition

Approximate per serving:

• Calories: 2300 (total recipe)
• Fat: 23g
• Carbohydrates: 40g
• Fiber: 13g
• Protein: 43g