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Mediterranean Lamb and Lentil Stew

SUBMITTED BY: 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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RECIPE RATING:
This recipe has been rated 9 times with an average star rating of 4.6
Read Reviews (6)
PREP TIME  15 Min
COOK TIME  40 Min
READY IN  55 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 tablespoon olive oil
  • 1 1/2 pounds lamb shoulder arm chops, cubed, round bones reserved
  • 1 teaspoon salt
  • 1/2 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
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried basil
  • 2 cups coarsely chopped fresh spinach
  • 1 lemon, juiced and zested
  • 1/2 cup ricotta salata cheese, crumbled

What to Drink?
Wine Syrah

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.

FOOTNOTE

  • Cooking the lamb with the bones adds extra richness to the sauce, but you can substitute one pound of boneless, trimmed lamb stew meat.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed on jun. 3, 2008 by Calliepb 
I hate to be one of those people who changes the recipe and then reviews it, but alas, my... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed on may 17, 2008 by skirwin 
This is an amazing recipe! The flavor is awesome! I substituted chicken thighs (seasoned... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed on jan. 7, 2009 by gbmonkey 
Absolutely Delicious and very very easy to make! We will definitely be making this again. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed on jan. 20, 2009 by kj 
My husband and I both loved it. I didn't even have sage for the recipe, but it was still... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed on oct. 31, 2008 by silverbullet71 
This stew was AWESOME!!! My husband made it for me as a surprise because of all the veggies... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed on may 21, 2009 by moms diner 
This was easy and nutritious. I added more chopped vegetables and served over mashed potatoes. MORE


 
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Recipe Submitter:

Photo by Allrecipes

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA
Living In: Seattle, Washington, USA

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Nutritional Information
Mediterranean Lamb and Lentil Stew

Servings Per Recipe: 4

Amount Per Serving

Calories: 581

  • Total Fat: 27g
  • Cholesterol: 106mg
  • Sodium: 1619mg
  • Total Carbs: 47g
  •     Dietary Fiber: 19.7g
  • Protein: 39.9g

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