Lamb And Lentil Stew Recipe- Turkey Special
Lamb and Lentil Stew is a soul-warming cozy one-pot meal that combines slow-cooked lamb with hearty nutritious lentils and tender vegetables. Infused with spices and rich broth, this Turkish-inspired stew offers deep flavor, satisfying texture, and comforting warmth—ideal for chilly evenings or as a comforting family dinner.
- Prep Time15 min
- Cook Time40 min
- Total Time55 min
Lamb and Lentil Stew Ingredients:
- 2 tablespoons olive oil
- 1 pound lamb stew meat (cut into bite-sized pieces)
- 1 large onion (diced)
- 3 cloves garlic (minced)
- 2 carrots (diced)
- 2 celery stalks (diced)
- 1 cup dried brown or green lentils (rinsed)
- 1 can (14.5 oz) diced tomatoes
- 4 cups beef or vegetable broth
- 1 cup red wine (optional, can substitute with more broth)
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper (to taste)
- 2 cups fresh spinach or kale (optional, for added greens)
- Fresh parsley (chopped, for garnish)
Brown the Lamb:
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the lamb pieces and cook until browned on all sides, about 5-7 minutes. Remove the lamb from the pot and set aside.
Sauté Vegetables:
In the same pot, add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
Add the carrots and celery, and cook for an additional 5 minutes.
Combine Ingredients:
Return the browned lamb to the pot. Stir in the lentils, diced tomatoes, beef or vegetable broth, and red wine (if using).
Add the cumin, coriander, paprika, thyme, rosemary, bay leaf, salt, and pepper. Stir well to combine.
Simmer the Stew:
Bring the stew to a boil, then reduce the heat to low. Cover and simmer for about 40-45 minutes, or until the lentils and lamb are tender. Check occasionally and add more broth if needed.
Add Greens (Optional):
If using spinach or kale, stir it in during the last 5 minutes of cooking, allowing it to wilt and blend into the stew.
Serve:
Remove the bay leaf before serving. Garnish with chopped fresh parsley and serve hot.
Recipe Notes:
Brown Meat First: Start by searing lamb cubes until nicely browned—this creates a deeper flavor base for the stew.
Use Flavorful Stock: Simmer with rich lamb or chicken stock (homemade if possible) to enhance the overall taste.
Vegetable Add-In: Add chopped carrots, onions, and celery for color, texture, and balanced flavor.
Finish with Lemon: Stir in a squeeze of lemon juice before serving to brighten the hearty stew.
Serve with Bread: Pair with crusty bread or a slice of flatbread to soak up every drop of the savory broth.
