Best 5 Hearty Lamb And Lentil Stew Recipes

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If you are looking for a hearty and flavorful dish that is perfect for a cold night, look no further than lamb and lentil stew. This classic dish is made with tender lamb meat, lentils, vegetables, and herbs, and it is simmered in a rich broth until it is fall-off-the-bone tender. Served with a side of crusty bread or rice, this stew is sure to warm you up from the inside out.

Let's cook with our recipes!

MOROCCAN LAMB LENTIL STEW



Moroccan Lamb Lentil Stew image

This lamb lentil stew is flavored with Moroccan spices and beefed up with chickpeas. Serve with fresh cilantro and a dollop of yogurt for a hearty and comforting winter meal.

Provided by Running to the Kitchen

Categories     Main Dishes

Time 1h45m

Number Of Ingredients 15

1 pound lamb shoulder, cut into 1/2 inch chunks
1 tablespoon extra virgin olive oil
salt and pepper to taste
1 small yellow onion, chopped
2 cloves garlic, minced
2 tablespoons tomato paste
1 bay leaf
1 1/2 teaspoons paprika
1 teaspoon cumin
1/4 teaspoon ground cloves
3 cups beef broth
14 ounce can diced tomatoes
1/2 cup cilantro leaves, loosely packed and chopped
1/2 cup dry brown lentils, rinsed
14 ounce can chickpeas, drained and rinsed

Steps:

  • Place large Dutch oven or sauce pot over medium heat.
  • Once hot, add olive oil and lamb. Season to taste with salt and pepper. Cook until browned on all sides, transfer to a plate and set aside.
  • Add the onion and garlic to the pot. Cook until softened, about 3 minutes.
  • Add the lamb back to the pot along with the tomato paste, bay leaf, paprika, cumin and cloves. Stir to combine and cook for 1 minute.
  • Add the beef broth, diced tomatoes and cilantro to the pot. Bring to a simmer, stir then reduce heat to low, cover and cook for 45 minutes.
  • Add lentil and chickpeas to the pot, stir to combine, cover again and cook another 20 minutes.
  • Remove lid from the pot, cook an additional 20-25 minutes until stew is reduced and thickened.
  • Season to taste with salt and pepper. Serve with more chopped cilantro, a dollop of yogurt and pita bread.

Nutrition Facts : Calories 420 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 73 milligrams cholesterol, Fat 13 grams fat, Fiber 12 grams fiber, Protein 37 grams protein, SaturatedFat 3 grams saturated fat, Sodium 1362 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

HEARTY VEGETARIAN LENTIL STEW



Hearty Vegetarian Lentil Stew image

A hearty vegetarian lentil stew that's delicious, inexpensive, and goes a long way. Even if you're not a vegetarian, it makes a fulfilling, delicious meal. A nice crusty bread goes well on the side. Great to bring to work. This is a bulk recipe that keeps well refrigerated and reheats very nicely. Don't be afraid to scale down if need be.

Provided by selms312

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h40m

Yield 18

Number Of Ingredients 18

5 cups water
1 (16 ounce) package dry lentils, rinsed and drained
1 ½ cups dry white wine
3 cups chopped carrots
3 cups chopped celery
2 cups vegetable broth
1 (16 ounce) can diced tomatoes
1 ½ cups chopped onion
1 ½ cups chopped bell pepper
1 ½ cups chopped cabbage
½ (8 ounce) can tomato paste
3 tablespoons brown sugar
2 tablespoons curry powder
1 ½ tablespoons chopped garlic
1 ½ tablespoons onion powder
1 ½ tablespoons kosher salt, or to taste
1 ½ teaspoons black pepper
1 ½ teaspoons ground cumin

Steps:

  • Bring water and lentils to a boil in a large saucepan. Cover, reduce heat to low, and simmer until tender, 15 to 20 minutes. Increase heat to high, add wine, and let it sizzle and bubble for 1 minute. Reduce heat to medium-low, cover, and simmer for 3 minutes.
  • Stir in carrots, celery, vegetable broth, diced tomatoes, onion, bell pepper, cabbage, tomato paste, brown sugar, curry powder, garlic, onion powder, salt, pepper, and cumin. Cook, stirring frequently, until flavors are well blended and vegetables are tender, 45 minutes to 1 hour.

Nutrition Facts : Calories 156.5 calories, Carbohydrate 26.6 g, Fat 0.6 g, Fiber 10 g, Protein 8 g, SaturatedFat 0.1 g, Sodium 659.8 mg, Sugar 7.5 g

HEARTY LAMB AND LENTIL STEW



Hearty Lamb and Lentil Stew image

Make and share this Hearty Lamb and Lentil Stew recipe from Food.com.

Provided by Tarteausucre

Categories     Stew

Time 24m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb lentils, rinsed and picked over to remove debris
1/2 lb lamb, cubed
6 cups vegetable stock or 6 cups chicken broth
1 (28 ounce) can diced tomatoes
3 tablespoons tomato paste
1 tablespoon balsamic vinegar
1 onion, chopped
2 celery ribs, chopped
2 carrots, chopped
3 garlic cloves, minced
2 teaspoons dried rosemary
1 teaspoon dried thyme
2 bay leaves
1/4 cup fresh parsley leaves, chopped
salt & fresh ground pepper

Steps:

  • In a slow cooker, combine all ingredients but the parsley, salt and black pepper.
  • Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
  • Just before serving, remove bay leaves, stir in parsley and season, to taste, with salt and black pepper.

HEARTY LAMB AND LENTIL STEW



Hearty Lamb and Lentil Stew image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 4h20m

Yield 4 servings

Number Of Ingredients 15

1 pound lentils, rinsed and picked over to remove debris
1/2 pound lean lamb cubes
6 cups reduced-sodium vegetable or chicken broth
1 (28-ounce) can diced tomatoes
3 tablespoons tomato paste
1 tablespoon balsamic vinegar
1 chopped onion
2 celery stalks, chopped
2 carrots, chopped
3 cloves garlic, minced or 3 teaspoons pre-minced garlic
2 teaspoons dried rosemary
1 teaspoon dried thyme
2 bay leaves
1/4 cup chopped fresh parsley leaves
Salt and ground black pepper

Steps:

  • In a slow cooker, combine all ingredients but the parsley, salt and black pepper.
  • Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
  • Just before serving, remove bay leaves, stir in parsley and season, to taste, with salt and black pepper.

HEARTY RED LENTIL STEW



Hearty Red Lentil Stew image

This hearty red lentil stew is the first recipe I made with my new healthy diet. It was a hit! This is gluten free, and if you remove the white potatoes it can also be nightshade free.

Provided by Cassie

Categories     100+ Everyday Cooking Recipes     Vegetarian     Soups and Stews     Stew

Time 1h10m

Yield 6

Number Of Ingredients 14

3 cups water, or to taste
2 medium onions, peeled and finely chopped
4 cloves garlic, crushed
2 cubes vegetable bouillon, or more to taste
½ pound red lentils, rinsed and drained
½ medium butternut squash - peeled, seeded, and chopped
4 medium carrots, chopped
4 small white potatoes, peeled and chopped
1 medium sweet potato, peeled and chopped
2 stalks celery, chopped
¼ pound watercress
¾ cup frozen peas, thawed
¼ cup chopped fresh dill
1 tablespoon gluten-free soy sauce (tamari)

Steps:

  • Bring 3 cups water, onions, garlic, and 2 bouillon cubes to a boil in a large pot. Add lentils, squash, carrots, white potatoes, and sweet potatoes. If the majority of food is not covered in water, add more water and the corresponding amount of bouillon. Bring to a boil.
  • Lower heat and simmer until potatoes are soft, about 20 minutes. Add celery and simmer for 5 minutes. Add watercress, peas, dill, and soy sauce. Mash some of the potatoes and cook until heated through, 3 to 5 minutes

Nutrition Facts : Calories 359 calories, Carbohydrate 73.6 g, Fat 1.3 g, Fiber 14.3 g, Protein 17.2 g, SaturatedFat 0.1 g, Sodium 280.4 mg, Sugar 10.6 g

Tips:

  • Use high-quality lamb: Look for lamb that is fresh and has a good amount of marbling. This will ensure that your stew is flavorful and tender.
  • Sear the lamb before stewing: Searing the lamb will help to brown it and develop its flavor. It will also help to prevent the lamb from becoming tough.
  • Use a variety of vegetables: The vegetables in your stew will add flavor, texture, and nutrients. Choose a variety of vegetables that you enjoy, such as carrots, celery, onions, potatoes, and turnips.
  • Use a good quality broth: The broth is the base of your stew, so it's important to use a good quality broth. You can use chicken broth, beef broth, or vegetable broth, depending on your preference.
  • Season your stew well: Don't be afraid to season your stew with salt, pepper, and other herbs and spices. This will help to enhance the flavor of the stew.
  • Let your stew simmer for a long time: The longer your stew simmers, the more tender the meat will become and the more flavor the vegetables will absorb. Simmer your stew for at least 1 hour, or up to 2 hours if you have time.

Conclusion:

Lamb and lentil stew is a hearty and flavorful dish that is perfect for a cold winter day. It is also a relatively easy dish to make, and it can be tailored to your own taste preferences. So next time you're looking for a comforting and delicious meal, give lamb and lentil stew a try.

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