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Lamb and Lentil Stew

Chef Megan
Delicious and warming Lamb & Lentil Stew loaded with wonderful vegetables to keep you healthy all season long.
PS. The stew gets better as the flavors come together day after day!
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Prep Time 1 hour
Course Main Course, Soup
Cuisine American
Servings 6

Equipment

  • 1 Dutch oven

Ingredients
  

  • 1 pound ground lamb
  • 1 Tbsp extra virgin olive oil
  • 1 large onion diced
  • 3 cloves garlic chopped
  • 2 stalks celery diced
  • 2 carrots diced
  • 1 quart low sodium chicken or veggie stock or broth
  • 1 bay leaf
  • 1 cup dried lentils, green or brown rinsed
  • 1 28-ounce can diced tomatoes or fire-roasted diced tomatoes
  • 1 large sweet potato peeled and small dice
  • 1 15-ounce can great northern beans rinsed and drained
  • 1 tsp sea salt
  • 1 tsp fresh ground pepper
  • 1 tsp crushed red chili flakes
  • 1 Tbsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1/2 tsp cinnamon
  • 1/2 tsp allspice

Instructions
 

  • In a saute pan, brown the ground lamb on medium-high heat for about 5 minutes, breaking it up as it browns. Once cooked, set aside.
  • In a large soup pot, heat the olive oil on medium heat and saute the onions for 3 minutes before adding in the garlic, celery, and carrots. Saute for about 3-4 more minutes.
  • Add in the broth, bay leaf, dried lentils, diced tomatoes, and sweet potatoes. Bring to a boil then reduce temperature and bring to a simmer.
  • Add cooked lamb, drained great northern beans along with sea salt, pepper, red chili flakes, smoked paprika, cumin, thyme, oregano, cinnamon, and allspice and combine. Reduce heat and simmer for 30 minutes.
Keyword lamb lentil stew, lamb, lentil, sweet potato
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