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My review
Mediterranean Lamb and Lentil Stew
carina
"This light and delicious stew makes a perfect springtime meal, especially when served over rice pilaf. It's a favorite of my children."
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Ingredients
55 m servings 572 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Ready In
- Heat oil in a heavy pot over medium-high heat. Add the lamb cubes and bones and brown on all sides, about 3 minutes. Sprinkle with salt and pepper. Add onion and garlic and continue cooking about 2 minutes, stirring frequently.
- Stir in the lentils, 2 cups of the chicken broth, tomatoes, carrots and the thyme, sage and basil. Bring to a boil, reduce the heat to low and simmer, covered, until the lentils are tender but not quite done, stirring occasionally. Depending on the type and freshness of the lentils, this will take from 15 to 30 minutes. If the stew seems dry, add more broth (up to one cup additional). Discard the lamb bones.
- Add the spinach and cook 5 minutes more. Stir in the lemon zest and juice. Garnish individual servings with some of the crumbled cheese.
Footnotes
- Note
- Cooking the lamb with the bones adds extra richness to the sauce, but you can substitute one pound of boneless, trimmed lamb stew meat.
Nutrition Facts
Per Serving: 572 calories; 26.7 g fat; 46.4 g carbohydrates; 39.3 g protein; 103 mg cholesterol; 1049 mg sodium. Full nutrition
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Reviews
Read all reviews 3456 Ratings
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Most helpful positive review
6/3/2008
I hate to be one of those people who changes the recipe and then reviews it, but alas, my nature can't help fiddling... when I think lamb and lentils, I think Middle Eastern, so I switched up th...
Most helpful critical review
4/21/2017
good but definitely needed more spices added as other reviewers noted. my husband definitely like this stew. will make again
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6/3/2008
I hate to be one of those people who changes the recipe and then reviews it, but alas, my nature can't help fiddling... when I think lamb and lentils, I think Middle Eastern, so I switched up th...
10/4/2012
This is a rich and hearty dish. Add the rice pilaf and a crusty slab of rustic whole grain bread and you have a wonderful combination
5/17/2008
This is an amazing recipe! The flavor is awesome! I substituted chicken thighs (seasoned with salt & pepper, then browned); added 1/2 white wine; doubled the spinach; and served over rice pila...
3/2/2012
This was an excellent recipe! At 47, I had never cooked with lamb before and this was a wonderful first! Because of a busy day, i literally threw this together. Upon initial serving, I forgot...
7/1/2011
Mmm, s'good. I let the lentils soak the night before. That worked well because they required less cooking
1/7/2009
Absolutely Delicious and very very easy to make! We will definitely be making this again.
10/31/2008
This stew was AWESOME!!! My husband made it for me as a surprise because of all the veggies (I'm pregnant) and it was DELICIOUS...and it even tasted better as the days went on. We will definitel...
8/14/2012
I have made this recipe twice with lamb and last night tried a "poor man's" version, substituting chicken thighs and sage sausage in place of the lmab. All three times have been a huge hit with...
6/13/2012
Fantastic! I made exactly as directed and it was delicous. I used boneless lamb roast from Costco.