Mediterranean Lamb and Lentil Stew

This light and delicious stew makes a perfect springtime meal, especially when served over rice pilaf. It's a favorite of my children.


Recipes · Soups, Stews and Chili Recipes · Stews


Prep Time: 15 mins
Cook Time: 40 mins
Servings: 4
Total Time: 55 mins
Yield: 4 servings

Ingredients

Ingredients List

  • 1 tablespoon olive oil

  • 1 ½ pounds lamb shoulder arm chops, cubed, round bones reserved

  • 1 teaspoon salt

  • ½ teaspoon ground black pepper

  • 1 onion, chopped

  • 4 cloves garlic, minced

  • 1 cup lentils, picked over and rinsed

  • 2 cups chicken broth, or more as needed

  • 1 (14 ounce) can diced tomatoes

  • 3 carrots, peeled and sliced

  • ½ teaspoon dried thyme

  • ½ teaspoon dried sage

  • ½ teaspoon dried basil

  • 2 cups coarsely chopped fresh spinach

  • 1 lemon, juiced and zested

  • ½ cup ricotta salata cheese, crumbled


Directions

  1. 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.

  2. 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.

  3. Add the spinach and cook 5 minutes more. Stir in the lemon zest and juice. Garnish individual servings with some of the crumbled cheese.

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)

Nutrition Facts
572 Calories
27g Fat
46g Carbs
39g Protein


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