Lamb, Lentil and Squash Stew Recipe

If you’re craving a cozy, flavorful meal that’s packed with wholesome goodness, you’re in the right place. This Lamb, Lentil and Squash Stew Recipe is one of my absolute favorites because it’s hearty, comforting, and so satisfying on chilly evenings. I love how the tender lamb, earthy lentils, and sweet butternut squash come together in this slow-simmered stew, creating a symphony of flavors in every spoonful. Trust me, once you try this stew, it’s going to become your go-to recipe for when you want something hearty but nourishing—and bonus, it’s pretty simple to pull off!

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Ingredients You’ll Need

All these ingredients come together so nicely to build layers of warm, spiced flavor with a rich texture. When shopping, I recommend picking fresh veggies and good-quality lamb mince if you’re using meat—it really makes a difference.

• Green lentils: Soaking them overnight with lemon juice softens them up and helps digestion.
• Lamb mince: Adds wonderful richness and depth; you can leave this out for vegetarian versions.
• Vegetable stock: Homemade or store-bought, make sure it’s flavorful to enhance the stew’s base.
• Carrots and celery: Classic aromatic veggies that build the flavor foundation.
• Butternut squash: Adds sweetness and a velvety texture — peel carefully for the best results.
• Cavolo nero (or kale): Gives earthiness and a beautiful pop of green; remove stalks for tenderness.
• Cherry tomatoes: Adds a little burst of acidity and freshness.
• Onion and garlic: Essential aromatics to build flavor.
• Red chilli: Adds a gentle warmth; adjust to your spice preference.
• Tomato paste and brown sugar: Balance acidity with a touch of sweetness.
• Spices (ras el hanout, cumin, cinnamon): These create the stew’s comforting Middle Eastern flair.
• Fresh herbs (parsley, coriander): Added at the end for brightness and freshness.
• Lemon juice: A final squeeze wakes up all the flavors.
• Vegetable oil, sea salt, and black pepper: Basics to cook and season everything just right.

Variations

One of the things I love most about this Lamb, Lentil and Squash Stew Recipe is how easy it is to make your own. I often switch up ingredients based on what’s in season or what I have on hand, and honestly, it turns out great every time.

• Vegetarian Option: I’ve made this stew without lamb plenty of times, and swapping in extra lentils or some chopped mushrooms keeps it hearty and satisfying.
• Spice Level: If you like it spicy, add extra red chilli or even a dash of harissa for a bold kick—I’ve noticed it really wakes up the flavor.
• Seasonal Veggies: Try swapping butternut squash for sweet potatoes or pumpkin in the fall; they work just as well and add a lovely sweetness.
• Herb Twists: Sometimes I add a handful of fresh mint or dill along with the parsley and coriander, which gives the stew a fresh lift.

How to Make Lamb, Lentil and Squash Stew Recipe

Step 1: Soak and Prep the Lentils

Start by soaking your green lentils in cold water with a tablespoon of lemon juice—trust me on this, it softens the lentils and helps remove some of the bitterness. I usually do this the night before, so they’re ready to go the next day. When you’re ready, rinse them well and drain; that little step makes a big difference in texture.

Step 2: Build the Flavor Base

Heat some vegetable oil in a large pot over medium-low heat. Toss in the finely diced onions and your aromatic spices—ras el hanout, cumin, and cinnamon—and gently fry them for about 5 minutes. This step draws out the flavors without burning the spices, so take your time. When your kitchen starts smelling amazing, add the garlic, red chilli, diced carrots, and celery, cooking for another 5 minutes. I find stirring regularly here helps everything soften evenly and develop a wonderful aroma.

Step 3: Brown the Lamb and Add Sweetness

Add your lamb mince next, crumbling it with a wooden spoon as it browns. This part fills the house with that rich, meaty smell you’ll want to dive right in. Once the lamb is nicely browned, stir in the tomato paste and brown sugar—this combo gives the stew its balanced sweet-and-savory heart.

Step 4: Simmer with Lentils and Stock

Now, add your soaked lentils and pour in the hot vegetable stock. Give everything a good stir, then bring it gently to a simmer. Cover and let it cook for about 20 minutes before adding the butternut squash and cavolo nero or kale. The squash needs time to soften, and the greens add a nice texture and color towards the end. Cook for another 25 minutes or until everything is tender and perfectly melded.

Step 5: Final Fresh Touches

Right before serving, fold in the cherry tomatoes, fresh lemon juice, and your chopped parsley and coriander. I love this step because it brightens the whole stew and brings a fresh, zesty contrast to the rich flavors. Taste and season with sea salt and black pepper according to your preference—this little adjustment really pulls it all together.

How to Serve Lamb, Lentil and Squash Stew Recipe

Garnishes

I personally love topping this stew with a little extra fresh parsley or coriander for brightness, plus a squeeze of lemon juice on the plate when serving. Sometimes, I add a dollop of natural yogurt or labneh to add cooling creaminess that balances the spices perfectly—my family always asks for this!

Side Dishes

This stew shines with crusty bread to mop up that delicious broth or over a bed of fluffy couscous or rice for a fuller meal. I also like serving it alongside a simple green salad with a lemon vinaigrette to cut through the richness.

Creative Ways to Present

For a special dinner, try serving individual portions in rustic bowls, drizzled with good olive oil and sprinkled with toasted pine nuts or chopped pistachios for crunch. I’ve also used mini pumpkin bowls as edible serving vessels, which impress guests and add extra festive charm.

Make Ahead and Storage

Storing Leftovers

Leftovers store beautifully in an airtight container in the fridge for up to 3 days. I usually cool the stew completely before refrigerating to keep the flavors fresh, and it tastes even better the next day once the spices have had more time to mingle.

Freezing

I’ve had great success freezing this stew in portion-sized containers. Just make sure the stew is fully cooled before freezing. It’ll keep well for 2-3 months, making it perfect for batch cooking and quick meals when you’re busy.

Reheating

When reheating, I thaw in the fridge overnight if frozen, then gently warm on the stove over low heat, adding a splash of stock or water if it feels too thick. This method keeps the lentils tender and the flavors vibrant without drying out the lamb.

FAQs

Final Thoughts

I absolutely love how this Lamb, Lentil and Squash Stew Recipe fills the house with warm, comforting scents and brings everyone together around the table. It’s one of those recipes that feels like a hug in a bowl—nourishing, homey, and satisfyingly rich without being heavy. When I make it, I always feel like I’m giving my family a little extra love. I hope you’ll enjoy making it as much as I do—it’s a stew that’s perfect for sharing, meal-prepping, or just treating yourself on a chilly night. Give it a go, and don’t forget to let me know what you think!

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