This Hearty Lamb and Lentil Stew is comfort in a bowl — rich, earthy, and balanced with a refreshing twist of lemon and mint. It’s a dish that feels both deeply satisfying and wonderfully wholesome.

Perfect for chilly evenings or when you want something nourishing and filling, this stew brings together tender lamb, protein-packed lentils, and naturally sweet cubes of sweet potato. The result is a meal that’s as good for the soul as it is for your body.

And best of all, it’s a one-pot wonder — minimal cleanup, maximum flavor, and a recipe you’ll want to make again and again.

Ingredients

• 250g diced lamb leg or shoulder
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 large sweet potato (approx. 300g), peeled and cubed
• 100g puy lentils, rinsed
• 750ml low-sodium vegetable or chicken broth
• 100g fresh spinach
• 1 lemon, juice and zest
• 4 tablespoons plain Greek yogurt
• 1 small bunch fresh mint, chopped
• Salt and freshly ground black pepper to taste

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the lamb cubes with salt and pepper and sear on all sides until well-browned. Remove the lamb and set aside.
2. Reduce the heat to medium, add the chopped onion to the pot, and cook for 5–7 minutes until softened and translucent. Add the minced garlic and cook for one more minute until fragrant.
3. Add the cubed sweet potato, rinsed puy lentils, and the seared lamb back into the pot. Pour in the vegetable broth and bring the mixture to a gentle boil.
4. Once boiling, reduce the heat to a low simmer, cover the pot, and cook for 30–35 minutes, or until the lentils are tender and the lamb is cooked through.
5. Remove the pot from the heat. Stir in the fresh spinach until it wilts, followed by the lemon zest and juice. Taste and adjust seasoning with salt and pepper as needed.
6. Ladle the stew into two bowls. Serve each portion with a generous dollop of Greek yogurt and a sprinkle of fresh chopped mint.

Tips & Substitutions

• Make it vegetarian: Swap the lamb for chickpeas or more lentils and use vegetable broth.
• Boost the greens: Add kale or chard along with spinach for extra nutrients and texture.
• Storage tip: This stew tastes even better the next day — refrigerate up to 3 days or freeze for up to 3 months.

Nutrition

Calories: 1480 kcal (serves 2)

• Fat: 60g
• Carbohydrates: 105g
• Fiber: 28g
• Protein: 95g