This Moroccan-Spiced Lamb and Lentil Stew is the kind of dish that fills your kitchen with warmth and your table with smiles. It’s rich, deeply spiced, and packed with wholesome ingredients that come together beautifully in one comforting pot.

Whether you’re meal prepping for the week or looking for a hearty dinner to share with friends, this stew delivers big flavor with minimal fuss. The combination of tender lamb, earthy lentils, and sweet potatoes makes every spoonful satisfying and nourishing.

Let’s dive into how to make this flavorful, protein-packed dish that tastes even better the next day.

Ingredients

• 500g diced lamb shoulder or leg
• 30ml olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 1/2 teaspoon ground cinnamon
• 200g brown or green lentils, rinsed
• 400g sweet potatoes, peeled and cubed
• 200g carrots, sliced
• 1 liter vegetable or lamb broth
• 100g fresh spinach
• Juice of 1/2 lemon
• Salt and black pepper to taste

Instructions

1. Pat the diced lamb dry and season with salt and pepper. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the lamb in a single layer and sear until browned on all sides. Remove the lamb and set aside.
2. Reduce the heat to medium, add the chopped onion to the pot, and sauté for 5–7 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the ground cumin, coriander, turmeric, and cinnamon. Cook for 1 minute, stirring constantly, to toast the spices.
4. Return the browned lamb to the pot. Add the rinsed lentils, cubed sweet potatoes, sliced carrots, and the vegetable broth. Stir everything together and bring to a boil.
5. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 40–50 minutes, or until the lamb is tender and the lentils are cooked through. Stir occasionally to prevent sticking.
6. Remove the pot from the heat. Stir in the fresh spinach until it wilts, then add the lemon juice. Season with additional salt and pepper to taste. Portion into containers for meal prep or serve immediately.

Tips & Substitutions

• Make it vegetarian: Replace the lamb with extra lentils or chickpeas and use vegetable broth for a hearty plant-based version.
• Add extra veggies: Bell peppers, zucchini, or tomatoes can add color and nutrition to the stew.
• Meal prep tip: This stew tastes even better the next day—store portions in airtight containers for up to 4 days or freeze for longer storage.

Nutrition

Calories: 2740 (entire batch)

• Fat: 135g
• Carbohydrates: 220g
• Fiber: 38g
• Protein: 158g