Lamb, Lentil and Squash Stew
A nourishing, one-pot stew packed with lentils, tender lamb, and seasonal vegetables. This easy-to-make, protein-rich dish is perfect for weeknight dinners, meal prep, or warming up cold evenings. Adaptable for vegetarians and full of flavor from aromatic spices, it’s a healthy, satisfying stew the whole family will enjoy.
Equipment
- 1 large bowl (for soaking lentils)
- (1) Large pot or Dutch oven
- 1 Wooden Spoon
- 1 knife and chopping board
- Measuring Spoons and Cups
Ingredients
- 400 g green lentils soaked overnight with 1 tbsp lemon juice
- 300 g lamb mince omit for vegetarian version
- 1 litre 4 cups hot vegetable stock, plus extra if needed
- 3 large carrots diced
- 3 celery sticks diced
- ½ small butternut squash peeled and diced
- 400 g cavolo nero or kale diced, stalks removed
- 100 g cherry tomatoes quartered
- 1 large onion finely diced
- 2 garlic cloves minced
- ½ red chili deseeded and finely diced (adjust to taste)
- 2 tbsp tomato paste
- 1 tbsp brown sugar
- 2 –3 tsp ras el hanout
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- Large handful flat-leaf parsley roughly chopped
- Large handful coriander including stalks, roughly chopped
- Juice of 1 lemon
- Vegetable oil for frying
- Sea salt and black pepper to taste
Instructions
- Preparing the Lentils: Place the green lentils in a large bowl and cover them with twice their volume of cold water. Add 1 tablespoon of lemon juice to help preserve their color and slightly soften their texture. Let them soak overnight or for at least 8 hours. This will reduce cooking time and ensure the lentils cook evenly without becoming mushy. The next day, drain the lentils thoroughly and rinse them under cold running water to remove any remaining dirt or debris.Set them aside in a colander while you prepare the other ingredients.
- Chopping the Vegetables: Wash, peel, and dice all the vegetables. Cut the carrots into small, even cubes to ensure they cook evenly. Slice the celery sticks into similar-sized pieces. Peel and dice half of a small butternut squash into roughly 1–2 cm cubes for tender, bite-sized chunks. Remove the stalks from the kale or cavolo nero and chop the leaves into medium pieces. Quarter the cherry tomatoes and finely dice the red chili. Finally, mince the garlic and finely dice the onion. Keeping all ingredients prepped in advance will make the cooking process smooth and stress-free.
- Sautéing the Onion and Spices: In a large, heavy-bottomed pot or Dutch oven, heat a couple of tablespoons of vegetable oil over medium-low heat. Add the finely diced onion to the pot, allowing it to soften slowly without browning too quickly. Sprinkle in the ras el hanout, ground cumin, and ground cinnamon. Stir continuously for about 5 minutes, allowing the onions to absorb the aromatic spices. This step develops the base flavor of the stew, creating a warm, fragrant foundation that will carry through the dish.
- Cooking the Garlic, Chili, Carrot, and Celery: Once the onions and spices are fragrant and slightly softened, add the minced garlic, finely diced chili, diced carrots, and celery to the pot. Cook for an additional 5 minutes, stirring regularly to prevent sticking or burning. The garlic should release its aroma and the vegetables should begin to soften while soaking up the spice-infused oil. This combination of aromatic vegetables builds depth and layers of flavor in the stew.
- Browning the Lamb: Add the lamb mince to the pot, breaking it apart with a wooden spoon. Cook over medium heat until the meat is fully browned, stirring occasionally to ensure it cooks evenly and doesn’t clump together. As the lamb browns, it releases rich, savory flavors that will enhance the stew. If making a vegetarian version, simply skip this step and proceed with the vegetables.
- Adding Tomato Paste and Sugar: Stir in 2 tablespoons of tomato paste and 1 tablespoon of brown sugar. The tomato paste adds a concentrated, tangy richness while the brown sugar balances the flavors with subtle sweetness. Mix thoroughly to coat the meat and vegetables evenly. Allow the mixture to cook for 2–3 minutes, giving the tomato paste time to slightly caramelize and deepen in flavor.
- Incorporating Lentils and Stock: Add the pre-soaked and drained lentils to the pot, followed by about 1 liter (4 cups) of hot vegetable stock. Stir everything together to combine thoroughly. Increase the heat slightly to bring the mixture to a gentle simmer. This step is crucial, as it allows the lentils to absorb the rich flavors from the spiced vegetables and meat.
- Cooking the Squash and Kale: After the stew has been simmering for 20 minutes, add the diced butternut squash and chopped kale or cavolo nero. Stir gently to incorporate. Continue cooking the stew for another 25 minutes, stirring occasionally. During this time, the squash becomes tender and slightly sweet, while the kale softens and blends with the other ingredients, adding a subtle earthy note.
- Adding Tomatoes, Herbs, and Lemon: Once the squash is tender, fold in the quartered cherry tomatoes. Squeeze in the juice of one lemon and add the chopped flat-leaf parsley and coriander, including the stalks. Stir carefully to distribute the herbs evenly, releasing fresh, bright flavors that lift the richness of the stew. Taste the stew at this stage and season generously with sea salt and black pepper, adjusting to your preference.
- Final Simmer and Serving: Allow the stew to simmer for an additional 5 minutes, letting all the flavors meld together. The result should be a thick, hearty stew with tender lentils, soft squash, and aromatic herbs throughout. Serve hot in bowls, pairing with crusty bread or over steamed rice if desired. Enjoy immediately or store leftovers in airtight containers for up to 3 days—flavors often deepen when reheated.
Notes
- Soaking the lentils overnight reduces cooking time and improves digestibility.
- For a vegetarian version, simply omit the lamb and increase the stock slightly.
- Use fresh herbs for the best flavor, but dried herbs can be substituted in a pinch.
- Adjust the chili quantity to taste; a little goes a long way.
- The stew can be made a day ahead, as the flavors deepen overnight.
- If the stew is too thick, add a splash of stock or water while reheating.
- Brown the lamb well to develop a richer, deeper flavor base.
