Saturday, November 13, 2010

Lamb and Lentil Stew

This recipe was really good! I made it back while I was on my blah-restricted diet over the summer...just never got around to blogging about it. So here it is, with a few minor changes, from


  • 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 sage
  • 1/2 teaspoon dried basil
  • 2 cups coarsely chopped fresh spinach


  1. Heat oil in a heavy pot over medium-high heat. 
  2. Add the lamb cubes and bones and brown on all sides, about 3 minutes. 
  3. Sprinkle with salt and pepper. Add onion and garlic and continue cooking about 2 minutes, stirring frequently.
  4. Stir in the lentils, 2 cups of the chicken broth, tomatoes, carrots and the sage and basil. 
  5. 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. 
  6. If the stew seems dry, add more broth (up to one cup additional). 
  7. Discard the lamb bones.
  8. Add the spinach and cook 5 minutes more

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