Hearty Lamb and Red Lentil Stew

Ingredients

• 500g lean lamb shoulder, cut into 2cm cubes
• 30ml olive oil
• 1 large onion, finely chopped
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 200g red lentils, rinsed
• 400g can diced tomatoes
• 1 liter low-sodium vegetable broth
• Salt and freshly ground black pepper to taste
• Juice of 1/2 lemon
• A handful of fresh parsley, chopped for garnish

Instructions

1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the lamb cubes with salt and pepper and brown them in batches until golden. Remove the lamb and set it aside.
2. Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot, sautéing for 6-8 minutes until softened and fragrant.
3. Add the minced garlic, ground cumin, and ground coriander. Stir and cook for one minute until the spices are aromatic.
4. Return the browned lamb to the pot. Stir in the rinsed red lentils, diced tomatoes, and vegetable broth. Bring the mixture to a boil.
5. Once boiling, reduce the heat to a low simmer. Cover the pot and cook for 40-45 minutes, or until the lamb is tender and the lentils have softened into a thick stew. Stir occasionally to prevent sticking.
6. Remove from heat and stir in the fresh lemon juice. Season to taste with more salt and pepper if needed. Serve hot, garnished with fresh parsley.

Tips & Substitutions

• Vegetarian Option: Easily make this stew vegetarian by omitting the lamb and using 1-2 cans of chickpeas (drained and rinsed) or 250g of hearty mushrooms instead. Add the chickpeas in the last 10 minutes of cooking.
• Make it Ahead: This stew tastes even better the next day as the flavors meld together. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or water if it's too thick.
• Spice it Up: For a touch of heat, add a pinch of red pepper flakes or a 1/4 teaspoon of cayenne pepper along with the other spices. A dollop of plain yogurt or sour cream when serving also adds a nice cooling contrast.