Lamb, Lentil and Squash Stew Recipe

If you’re craving something hearty, comforting, and packed with flavor, you’re going to adore this Lamb, Lentil and Squash Stew Recipe. It’s one of those dishes that warms you up from the inside out, perfect for cozy evenings when you want a nourishing meal without a fuss. Trust me, once you try this stew, it might just become a staple in your kitchen—I absolutely love how the tender lamb, earthy lentils, and sweet butternut squash all come together in one pot.

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Ingredients You’ll Need

This stew shines because every ingredient plays its part in building warmth and depth. Shopping tip: choose fresh, firm vegetables and good-quality lamb mince with a bit of fat for the juiciest results.

• Green lentils: Soaking them overnight with lemon juice really softens the lentils and adds a touch of brightness.
• Lamb mince: Adds hearty richness; if you want a vegetarian option, just skip this.
• Vegetable stock: Use a flavorful homemade or good-quality store-bought stock for the best taste.
• Carrots: Diced small for natural sweetness and color.
• Celery: Brings a subtle aromatic backbone to the stew.
• Butternut squash: Peeled and diced, it adds creaminess and balances the spices perfectly.
• Cavolo nero or kale: Adds a pop of green and slightly chewy texture that stands up well to slow cooking.
• Cherry tomatoes: Quartered fresh tomatoes at the end add a little tangy brightness.
• Onion & garlic: Classic aromatics that create a beautiful flavor base.
• Red chilli: Adjust to your heat preference, I usually go with half but sometimes more!
• Tomato paste & brown sugar: These give the stew a lovely depth and slight sweetness.
• Spices: Ras el hanout, cumin, and cinnamon are the magic trio that infuse a Moroccan-inspired warmth.
• Fresh herbs: Parsley and coriander at the end keep things fresh and bright.
• Lemon juice: Adds acidity to balance the richness perfectly.
• Vegetable oil, salt & pepper: For cooking and seasoning—simple but essential!

Variations

I love making this stew my own based on what’s in season or what I have lurking in the fridge. It’s super adaptable, so don’t hesitate to tweak it to your liking!

• Vegetarian Variation: When I skip the lamb, I sometimes add smoked paprika or a splash of soy sauce to boost the umami, and it’s just as satisfying.
• Spice Level: Feel free to up the red chilli if you want a punch of heat; I’ve found even my kids enjoy just a mild kick.
• Greens Swap: If you don’t have cavolo nero, kale, spinach, or chard makes a great substitute.
• Different Squash: Pumpkin or acorn squash can replace butternut—just adjust cooking times slightly.

How to Make Lamb, Lentil and Squash Stew Recipe

Step 1: Soak and Prep Your Lentils

Start by soaking your green lentils in cold water with a tablespoon of lemon juice overnight. This gentle acidity helps soften them and brings out their flavor. When you’re ready to cook, rinse them well and drain to get rid of any sediment. I learned this trick early on because without soaking, lentils can take forever to cook or turn mushy—both of which you want to avoid in a stew with defined textures.

Step 2: Build the Flavor Base

Heat a splash of vegetable oil in a large pot over medium-low heat. Add your finely diced onion along with ras el hanout, cumin, and cinnamon. Stir frequently and let this cook gradually for about 5 minutes until the onions are soft and the spices release their warmth—don’t rush this part! Next, toss in the minced garlic, diced chilli, carrots, and celery. Cook for another 5 minutes, letting all those flavors mingle and sweeten.

Step 3: Brown the Lamb and Build Depth

Add the lamb mince, breaking it apart with a wooden spoon so it browns evenly. This step gives you those juicy pockets of flavor that make the stew irresistible. Stir in the tomato paste and brown sugar—this balances the acidity and adds a gentle sweetness. If you’re making the vegetarian version, skip the lamb and add a bit more tomato paste or a splash of soy sauce here for richness.

Step 4: Simmer with Lentils and Stock

Now it’s time to add the soaked lentils and pour in about 1 litre of hot vegetable stock. Give everything a good stir and bring the stew up to a gentle simmer. After about 20 minutes, add your diced butternut squash and kale or cavolo nero. Continue to cook for another 25 minutes or until the lentils and squash are tender but still hold their shape. You’ll notice the stew thickening and the flavors marrying beautifully.

Step 5: Finish with Freshness

Just before serving, stir in the quartered cherry tomatoes, a generous squeeze of lemon juice, and the chopped parsley and coriander. Season really well with sea salt and black pepper to make all those vibrant layers pop. The freshness of the herbs and lemon juice brightens up the rich stew perfectly.

How to Serve Lamb, Lentil and Squash Stew Recipe

Garnishes

My go-to garnishes for this stew are a sprinkle of extra chopped fresh parsley and coriander, plus a little drizzle of good-quality olive oil just before serving. Sometimes I add a dollop of Greek yogurt or a spoonful of harissa if I want some creamy or spicy contrast. These little touches really elevate the dish and add a fresh, zingy finish.

Side Dishes

I usually serve this stew with crusty bread for dipping, or sometimes fluffy couscous to soak up every last bit of that delicious broth. For a lighter accompaniment, a simple green salad with a lemon vinaigrette is perfect to balance the richness.

Creative Ways to Present

For special occasions, I like to serve the stew in rustic bowls topped with edible flowers or microgreens—gives it a restaurant feel without extra fuss. Another fun idea is to serve it over creamy polenta or roasted sweet potatoes for a twist that guests always compliment.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 4 days. The lentils and squash hold up beautifully overnight, and the flavors actually deepen and improve. Just give it a good stir before reheating to bring everything back together.

Freezing

This stew freezes wonderfully—just portion it out into freezer-safe containers and you’re good for up to 3 months. When I thaw it, I usually leave it in the fridge overnight first to keep the texture perfect. It’s a lifesaver for busy nights or lazy weekends!

Reheating

I reheat leftovers gently on the stovetop over low heat with a splash of water or stock if it’s thickened too much. This keeps the stew from drying out and helps all the flavors wake back up. Microwave works too, but I find the stovetop is better for texture.

FAQs

Final Thoughts

This Lamb, Lentil and Squash Stew Recipe holds a special place in my heart because it brings together humble ingredients into something truly soul-warming and wholesome. Whether you’re feeding a family or just want to batch cook for the week, it’s one of those dishes that always delivers on comfort and flavor. I hope you enjoy making it as much as I do—grab your pot, invite some good company, and get ready to savor the kind of meal that feels like a warm hug.

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