Description
A hearty and flavorful lamb, lentil, and squash stew combining tender lamb mince, green lentils, and vibrant vegetables simmered with aromatic spices for a warming, nutritious meal perfect for any season.
Ingredients
Scale
Legumes and Meat
- 400 g | 14oz green lentils (soaked overnight with 1 tbsp lemon juice)
- 300 g | 10.5 oz lamb mince (leave out for vegetarian version)
Vegetables
- 3 large carrots (diced)
- 3 celery sticks (diced)
- 1/2 small butternut squash (peeled and diced)
- 400 g | 14oz cavolo nero (diced, or kale with stalks removed)
- 100 g | 3.5oz cherry tomatoes (quartered)
- 1 large onion (finely diced)
- 2 garlic cloves (minced)
- 1/2 red chilli (deseeded and finely diced, or more to taste)
Herbs and Seasonings
- 2 tbsp tomato paste
- 1 tbsp brown sugar
- 2-3 tsp ras el hanout
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- Large handful flat-leaf parsley (roughly chopped)
- Large handful coriander including stalks (roughly chopped)
- Juice of 1 lemon
- Sea salt and black pepper to taste
Other
- About 1 litre (4 cups) hot vegetable stock, more if needed
- Vegetable oil for frying
Instructions
- Soak the Lentils: Place the green lentils in a large bowl and cover with double their volume of cold water along with 1 tablespoon of lemon juice. Leave to soak overnight. The following day, rinse the lentils thoroughly with plenty of water, drain, and set aside.
- Sauté Aromatics and Spices: Heat a small amount of vegetable oil in a large pot over medium-low heat. Add the finely diced onion and stir in the ras el hanout, ground cumin, and ground cinnamon. Fry gently for about 5 minutes until the onions are softened and fragrant, ensuring the spices bloom well.
- Add Garlic, Chilli, and Vegetables: Incorporate the minced garlic, deseeded and finely diced red chilli, diced carrot, and celery into the pot. Continue frying for another 5 minutes, stirring occasionally to meld the flavors and slightly soften the vegetables.
- Brown the Lamb and Add Tomato Paste: Add the lamb mince to the pot, breaking it up with a wooden spoon. Cook until browned evenly. Stir in the tomato paste and brown sugar, allowing them to caramelize slightly and develop depth in the stew.
- Add Lentils and Stock, Simmer: Pour in the soaked and drained lentils along with the hot vegetable stock. Stir well and bring the mixture to a gentle simmer.
- Incorporate Squash and Greens: After simmering for 20 minutes, add the peeled and diced butternut squash and diced cavolo nero (or kale). Continue to cook the stew gently for an additional 25 minutes until the lentils and vegetables are tender and cooked through.
- Finish with Tomatoes, Lemon, and Herbs: Stir in the quartered cherry tomatoes and freshly squeezed lemon juice. Add the roughly chopped flat-leaf parsley and coriander stalks. Adjust seasoning with sea salt and black pepper to taste, stir again, and cook for a few more minutes before serving.
Notes
- This stew is a fantastic way to use leftover vegetables and freezer odds and ends.
- For a vegetarian version, omit the lamb mince and substitute with an equivalent amount of extra lentils or your favorite plant-based protein.
- Soaking lentils overnight helps reduce cooking time and improves digestibility.
- Adjust the chilli quantity to suit your preferred spice level.
- Use vegetable stock to keep this dish vegetarian or vegan if omitting lamb.
Nutrition
- Serving Size: 1 bowl (approx. 320g)
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 12 g
- Protein: 22 g
- Cholesterol: 55 mg
