If you’re craving a stew that’s hearty, flavorful, and absolutely comforting, I have just the thing for you. This Lamb, Lentil, and Squash Stew Recipe is one of my all-time favorites—it’s packed with tender lamb, earthy lentils, and sweet butternut squash, all simmered together with warming spices that will make your kitchen smell amazing. Trust me, once you try this, it’ll become your go-to for cozy dinners!

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Why You’ll Love This Recipe

Rich, layered flavors: The combination of spices, lamb, and vegetables creates a stew that’s deeply satisfying.
Nutrient-packed: Lentils bring protein and fiber, and squash adds a lovely sweetness and vitamins.
Versatile and easy: You can make it vegetarian by skipping the lamb, and it uses ingredients you can find year-round.
Perfect for batch cooking: It freezes beautifully and tastes just as good reheated for busy weeknights.

A white bowl filled with a colorful stew consisting of multiple layers: orange carrot chunks, yellow squash pieces, bright red diced tomatoes, dark green leafy kale, and small brown lentils mixed with ground meat. The stew has a thin brown broth that fills the space between the ingredients, and fresh cilantro leaves are scattered on top, adding a fresh green touch. The bowl sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Lamb, Lentil, and Squash Stew, hearty lamb stew with lentils and squash, flavorful lamb lentil squash recipe, comforting lamb and vegetable stew, easy lamb stew with butternut squash

Ingredients You’ll Need

Each ingredient in this stew plays a special role—whether it’s the fragrant spices or the tender veggies. I always recommend soaking the lentils overnight with a bit of lemon juice; it really helps them cook evenly and adds a nice brightness.

Flat lay of green lentils soaked with lemon juice, diced butternut squash, bright orange carrot cubes, deep green cavolo nero leaves, quartered red cherry tomatoes, finely chopped red chilli, fresh garlic cloves, sprigs of flat-leaf parsley and coriander with stalks, all beautifully arranged and vibrantly colored, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Lamb, Lentil, and Squash Stew, hearty lamb stew with lentils and squash, flavorful lamb lentil squash recipe, comforting lamb and vegetable stew, easy lamb stew with butternut squash

Green lentils: Preferably soaked overnight with lemon juice to soften them up and enhance digestibility.
Lamb mince: Adds rich, savory flavor and the perfect meaty texture; you can leave it out to keep things vegetarian.
Vegetable stock: Use hot stock to speed up cooking; you can add more if the stew gets too thick.
Carrots and celery: Classic stew veggies that add sweetness and crunch.
Butternut squash: Adds natural sweetness and creamy texture once cooked.
Cavolo nero or kale: A great leafy green that holds its texture well in stews.
Cherry tomatoes: They burst with flavor and balance the spices with gentle acidity.
Onion and garlic: The aromatic base for building all those comforting flavors.
Red chilli: Just a bit to add warmth without overpowering; adjust according to your spice love.
Tomato paste: Deepens the stew’s richness.
Brown sugar: Balances the acidity from tomatoes and lemon.
Ras el hanout, cumin, and cinnamon: These spices bring exotic warmth and fragrant complexity.
Flat-leaf parsley and coriander: Fresh herbs to brighten the stew right at the end.
Lemon juice: Added before serving, it lifts all the flavors and adds a fresh zing.
Vegetable oil, sea salt, and black pepper: Basics for seasoning and cooking.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this stew my own by tweaking it now and then—you’ll find lots of ways to personalize it based on what you have or prefer in your diet.

Vegetarian: I’ve made this without lamb plenty of times and honestly, the lentils and squash shine on their own with the spices. It’s just as satisfying!
Spice level: If you enjoy a kick, I bump up the red chilli or add a pinch of cayenne, which really wakes up the flavors.
Seasonal swaps: You can swap butternut squash for sweet potatoes or pumpkin depending on what’s fresh—and it still tastes amazing.
Bulk it up: Add more vegetables like chopped bell peppers or zucchini if you want to stretch it further or add extra nutrients.

How to Make Lamb, Lentil, and Squash Stew Recipe

Step 1: Soak Your Lentils for Tenderness

The night before, put your green lentils in a large bowl and cover them with double their volume of cold water plus a tablespoon of lemon juice. This simple trick softens the lentils and helps avoid any bitterness or gas. When you’re ready to cook, rinse the lentils thoroughly and drain them—this gets them prepped perfectly for the stew.

Step 2: Build Flavor Starting with Spices and Onions

Heat a little vegetable oil in a large pot over medium-low heat. Toss in your finely diced onion along with the ras el hanout, cumin, cinnamon, and a pinch of salt. Fry these gently for about 5 minutes, stirring often, until the onions soften and the spices release their incredible aroma. This base layer is where the magic starts—and trust me, don’t rush it or turn the heat too high.

Step 3: Add Garlic, Chilli, and Vegetables

Now add the minced garlic, diced red chilli, carrot, and celery to the pot. Sauté everything for another 5 minutes until the veggies start becoming tender. This is a great step to taste and adjust the chili if you want more heat—remember, the flavors will deepen as the stew simmers.

Step 4: Brown the Lamb and Boost with Tomato Paste

Time for the lamb! Add your lamb mince, breaking it up with a wooden spoon as it browns. This should take 5-7 minutes—make sure to get some nice color for extra flavor. Then stir in the tomato paste and brown sugar; these balance the meatiness with a glossy, slightly sweet finish.

Step 5: Simmer with Lentils and Stock

Add the soaked lentils and about 1 litre of hot vegetable stock to the pot. Stir everything together, bring to a gentle simmer, then cover with a lid. After 20 minutes, add your diced butternut squash and cavolo nero (or kale), then continue simmering for another 25 minutes. You want the lentils tender but still holding their shape and the squash soft but not mushy.

Step 6: Finish with Tomatoes, Lemon, and Herbs

Lastly, toss in the quartered cherry tomatoes, fresh lemon juice, parsley, and coriander. Give everything a good stir, season to taste with salt and pepper, and let it cook for 5 more minutes uncovered. This final touch brightens the stew and adds a fresh, herby note that balances the warming spices beautifully.

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Pro Tips for Making Lamb, Lentil, and Squash Stew Recipe

Soak Lentils Overnight: This helps them cook evenly and prevents any unpleasant bitterness—I’ve found this step makes a huge difference.
Don’t Rush Browning the Meat: Take your time to develop a deep caramelized color, which adds layers of flavor you just can’t get otherwise.
Adjust Stock as Needed: Depending on your pot and heat, the stew might thicken; keep extra stock or water handy to loosen it up.
Add Fresh Herbs Last: Putting in parsley and coriander right at the end keeps their flavors vibrant and fresh.

How to Serve Lamb, Lentil, and Squash Stew Recipe

This image shows a white speckled bowl filled with a hearty stew. The stew has several layers including a base layer of brown lentils and small ground meat pieces mixed with orange and yellow chunks of vegetables like carrots and squash. On top, there are fresh green chopped herbs scattered all over, adding a bright color contrast. A spoon with a dark handle and gold accent rests inside the bowl. In the blurred background, another white bowl with a similar stew and two clear glasses filled with water and cucumber slices sit on a white marbled surface. The photo taken with an iphone --ar 2:3 --v 7 - Lamb, Lentil, and Squash Stew, hearty lamb stew with lentils and squash, flavorful lamb lentil squash recipe, comforting lamb and vegetable stew, easy lamb stew with butternut squash

Garnishes

I’m a big fan of finishing this stew with a sprinkle of fresh chopped parsley and a dollop of natural yogurt or labneh if I have it on hand—it cuts through the richness and adds a tangy creaminess that’s irresistible.

Side Dishes

My go-to side is crusty bread—trust me, you’ll want to mop up every last bit of this stew. Sometimes, I serve it with fluffy couscous or steamed basmati rice for an extra comforting meal.

Creative Ways to Present

For special occasions, I like serving the stew in individual rustic bowls with a swirl of herb oil or a sprinkle of toasted pine nuts on top. It instantly makes the dish look restaurant-worthy and feels extra cozy.

Make Ahead and Storage

Storing Leftovers

I always let the stew cool completely before transferring it to airtight containers and popping it in the fridge. It keeps well for about 3-4 days, and the flavors actually deepen after resting overnight.

Freezing

This stew freezes beautifully—I’ve frozen portions in meal prep containers and thawed them with no loss of taste or texture. Just make sure to cool it fully and leave a little space for expansion in your containers.

Reheating

I prefer reheating on the stove over low heat, stirring occasionally and adding a splash of water or stock if it looks too thick. You can also microwave it but be sure to cover and stir halfway through for even warming.

FAQs

Can I make this Lamb, Lentil, and Squash Stew Recipe vegetarian?

Absolutely! Simply omit the lamb mince and maybe add extra vegetables or a bit more lentils to keep it hearty. The spices and vegetables still make for a delicious, warming stew.
Do I have to soak the lentils overnight?

It’s not strictly necessary, but soaking helps them cook faster and more evenly, and it can reduce any digestive discomfort. I always recommend it if you have the time.
Can I use frozen vegetables in this recipe?

Yes, frozen veggies like butternut squash and kale work well. Just adjust cooking times slightly to account for frozen ingredients, and add them partway through simmering so they don’t overcook.
How long does this stew keep in the fridge?

Stored in an airtight container, it lasts about 3-4 days, and flavors often deepen and improve after resting. Always smell and check before reheating.
What can I serve with this stew?

Crusty bread, couscous, rice, or even a simple green salad all make great sides. The stew is rich and hearty, so lighter sides balance it nicely.

Final Thoughts

This Lamb, Lentil, and Squash Stew Recipe has become a firm favorite in my kitchen, especially on chilly evenings when you just want something that feels like a warm hug in a bowl. I love how the sweet squash and earthy lentils complement the spiced lamb perfectly, and the fresh herbs bring it all to life. I can’t wait for you to try it—you’ll enjoy every spoonful as much as my family does. Give it a go, and soon it might just be your cozy weeknight ritual too!