Description
A hearty and flavorful lamb, lentil, and squash stew packed with warming spices and fresh vegetables. This comforting dish combines tender lamb mince, green lentils, butternut squash, and cavolo nero in a rich, spiced tomato broth, perfect for a nourishing family meal. Easily adaptable to vegetarian by omitting the lamb, it uses simple ingredients to create layers of taste and texture.
Ingredients
Scale
Legumes and Protein
- 400 g | 14 oz 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 | 14 oz cavolo nero (diced, or kale, stalks removed)
- 100 g | 3.5 oz cherry tomatoes (quartered)
- 1 large onion (finely diced)
- 2 garlic cloves (minced)
- 1/2 red chilli (deseeded and finely diced, or more to taste)
Liquids and Condiments
- About 1 litre (4 cups) hot vegetable stock, more if needed
- 2 tbsp tomato paste
- 1 tbsp brown sugar
- Juice of 1 lemon
- Vegetable oil (to fry)
Spices and Herbs
- 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)
- Sea salt and black pepper (to taste)
Instructions
- Soak Lentils: Place the green lentils in a large bowl and cover with twice their volume of cold water along with 1 tbsp lemon juice. Allow to soak overnight. The next day, rinse the lentils thoroughly with plenty of water, drain, and set aside.
- Sauté Onions and Spices: Heat a small amount of vegetable oil in a large pot over medium-low heat. Add the finely diced onion, ras el hanout, ground cumin, and cinnamon. Fry while stirring for about 5 minutes until the onions are softened and the spices are fragrant.
- Add Garlic, Chilli, Carrot, and Celery: Stir in the minced garlic, finely diced red chilli, diced carrots, and celery. Continue to fry for an additional 5 minutes, allowing the vegetables to soften and flavors to meld.
- Brown the Lamb: Add the lamb mince to the pot and cook until browned, breaking it up with a wooden spoon as it cooks. Once browned, stir in the tomato paste and brown sugar to coat the meat evenly.
- Add Lentils and Stock, Simmer: Incorporate the soaked and drained lentils into the pot. Pour in about 1 litre of hot vegetable stock and stir well. Bring the mixture to a gentle simmer.
- Add Butternut Squash and Cavolo Nero: After the stew has simmered for 20 minutes, add the diced butternut squash and cavolo nero (or kale). Continue to cook the stew for another 25 minutes until the lentils and vegetables are tender.
- Finish with Cherry Tomatoes, Herbs, and Lemon: Stir in the quartered cherry tomatoes, lemon juice, chopped parsley, and coriander. Season with sea salt and black pepper to taste. Mix well and cook for a few more minutes to meld flavors before serving.
Notes
- This stew is ideal for using leftover odds and ends from your fridge and freezer for a no-waste meal.
- For a vegetarian version, simply omit the lamb and use vegetable stock.
- The soaking of lentils overnight helps reduce cooking time and improves digestibility.
- Adjust the quantity of red chilli according to your heat preference.
- If the stew becomes too thick while cooking, add more hot vegetable stock to reach your desired consistency.
Nutrition
- Serving Size: 1/6 of recipe (~350 g)
- Calories: 370 kcal
- Sugar: 8 g
- Sodium: 380 mg
- Fat: 12 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 12 g
- Protein: 28 g
- Cholesterol: 65 mg
