Mediterranean Lamb and Lentil Stew Recipe -
Mediterranean Lamb and Lentil Stew Recipe
  • READY IN 55 mins

Mediterranean Lamb and Lentil Stew

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    40 mins

    55 mins


  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.
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  • 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.

Reviews More Reviews

Jun 03, 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 the spices a bit, but this is a great recipe nonetheless and one I will certainly make again and again! Changes I made were: 1) used lamb loin chops instead of shoulder arm because that's all I could find 2) altered spices to about 1/4 tsp each of fresh rosemary and thyme, plus 1/2 tsp each of freshly-ground coriander and cumin, a pinch or 2 of garam masala, a pinch of powdered ginger, and lots of freshly-ground black pepper 3) cut the lemon to half, because after tasting found that was plenty (and I'm a lemon fanatic) 4) used crushed tomatoes instead of diced because I have an anti-tomato-chunk person in the family 5) added about 1/4 cup red wine and 6) cooked in a slow cooker after browning lamb and cooking onion and garlic. Don't mean to insult the creator at all, because I'm sure it's fantastic the original way, and it was fantastic with a couple alterations! Seriously yummy!

Oct 04, 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

May 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 pilaf as suggested. Easy one pot dish.

Jul 05, 2011

Mmm, s'good. I let the lentils soak the night before. That worked well because they required less cooking

Jan 07, 2009

Absolutely Delicious and very very easy to make! We will definitely be making this again.

Mar 02, 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 to continue and add the spinach and lemon zest. I also could not find the ricotta salata cheese. My men RAVED over the flavor! My husband was bowled over by the richness of it. The comment by the author about including the bones when cooking the lamb was so correct and I'm glad I followed that suggestion! I told my husband that I'd forgotten a couple of ingredients and he commented that he didn't know that ANYTHING could imiprove the flavor. The next time I did serve it with spinach added and the lemon. The lemon was excellent as well. I can highly recommend this recipe. I had no time to play with ingredients as I always try to use a recipe as written first. I doubled it and (stretching it with extra chicken broth and tomatoes added later with the spinach) had enough to serve over brown rice for three dinners for four people.

Oct 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 definitely make this again.

Jun 13, 2012

Fantastic! I made exactly as directed and it was delicous. I used boneless lamb roast from Costco.


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  • Calories
  • 572 kcal
  • 29%
  • Carbohydrates
  • 46.4 g
  • 15%
  • Cholesterol
  • 103 mg
  • 34%
  • Fat
  • 26.7 g
  • 41%
  • Fiber
  • 19.7 g
  • 79%
  • Protein
  • 39.3 g
  • 79%
  • Sodium
  • 1049 mg
  • 42%

* Percent Daily Values are based on a 2,000 calorie diet.

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