Description
This hearty and flavorful Lamb, Lentil, and Squash Stew combines tender lamb mince with nutrient-rich green lentils, butternut squash, and leafy greens in a spiced tomato broth. Simmered to perfection, this stew is perfect for a comforting meal that is both nourishing and satisfying. Ideal for cooler days, it offers a balanced blend of protein, vegetables, and aromatic spices with the optional flexibility of making it vegetarian by omitting the lamb.
Ingredients
Scale
Main Ingredients
- 400 g | 14 oz green lentils (soaked overnight with 1 tbsp lemon juice)
- 300 g | 10.5 oz lamb mince (leave out for vegetarian version)
- About 1 litre (4 cups) hot vegetable stock, more if needed
- 3 large carrots (diced)
- 3 celery sticks (diced)
- 1/2 small butternut squash (peeled and diced)
- 400 g | 14 oz cavolo nero (diced) or kale, stalks removed
- 100 g | 3.5 oz cherry tomatoes (quartered)
- 1 large onion (finely diced)
- 2 garlic cloves (minced)
- 1/2 red chilli (deseeded and finely diced, or more to taste)
Spices and Herbs
- 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
- Prepare Lentils: Place the green lentils in a large bowl, cover them with double their volume of cold water and add 1 tbsp of lemon juice. Let them soak overnight. The next day, rinse the lentils thoroughly with plenty of water, drain well, and set aside.
- Cook Aromatics and Spices: Heat a little vegetable oil in a large pot over medium-low heat. Add the diced onion and the spices (ras el hanout, ground cumin, ground cinnamon) and fry while stirring continuously for about 5 minutes until fragrant and softened.
- Add Vegetables and Garlic: Stir in the minced garlic, diced red chilli, carrots, and celery. Continue frying for another 5 minutes to soften the vegetables and blend the flavors.
- Brown the Lamb: Add the lamb mince to the pot and brown it well, using a wooden spoon to break up any clumps. Stir in the tomato paste and brown sugar and cook for a couple more minutes until well combined and caramelized.
- Add Lentils and Stock: Mix in the soaked lentils and pour in the hot vegetable stock. Stir to combine all ingredients and bring the mixture to a gentle simmer.
- Simmer and Add Squash and Greens: After the stew has simmered for 20 minutes, add the diced butternut squash and cavolo nero (or kale). Continue simmering gently for an additional 25 minutes, or until the lentils and squash are tender and the flavors have melded.
- Finish and Serve: Stir in the quartered cherry tomatoes, lemon juice, chopped parsley, and coriander. Season to taste with sea salt and black pepper. Serve hot, garnished with extra fresh herbs if desired.
Notes
- This stew is excellent for using leftovers and odds and ends from the fridge or freezer.
- For a vegetarian version, simply omit the lamb mince.
- If using kale instead of cavolo nero, ensure to remove tough stalks for a smoother texture.
- Adjust the amount of chilli according to your preferred spice level.
- Soaking the lentils overnight with lemon juice helps reduce cooking time and improves digestibility.
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: 380 kcal
- Sugar: 8 g
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 12 g
- Protein: 28 g
- Cholesterol: 55 mg
