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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."
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55 m servings 572 cals
Original recipe yields 4 servings


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.

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Read all reviews 33
  1. 53 Ratings

Most helpful positive review

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

good but definitely needed more spices added as other reviewers noted. my husband definitely like this stew. will make again

Most helpful
Most positive
Least positive

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...

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

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...

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...

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

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

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...

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...

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