Lamb and Lentil Stew
When you’re feeling the cold, this Lamb and Lentil Stew is a homemade hug in a bowl! The lamb chunks are simmered until tender and juicy in a thick, rich, rosemary and thyme gravy with silky, satisfying protein-packed lentils. You can let everything bubble away together while you've got your feet up…your oven does all the hard work!
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NutritionPer Serving
- Calories380
- Carbs27g
- Protein30g
- Fat14g
- Saturates6.5g
- Sugars16g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
This hearty Lamb and Lentil Stew never fails to fight the cold weather. We’ve simmered lamb chunks until tender and juicy in a thick, rich gravy, alongside a satisfying helping of silky, protein-packed lentils. Lentils are a great source of protein, meaning they’ll leave you feeling fuller for longer.
We’ve seasoned our gravy with a heavenly combination of rosemary and thyme, to perfectly complement our diced leg of lamb. You’ll want to make sure all visible fat has been removed before you start cooking.
The best thing about this dish is that it’s really simple to throw all of the ingredients together into one casserole dish, and you don’t need to worry about it once it’s bubbling away. Just pop it in the oven, put your feet up and wait for the smell of a delicious home-cooked dinner to fill your kitchen!
You can make this one in your slow cooker, or in an Instant Pot, if you’d prefer.
What diets is this Lamb and Lentil Stew suitable for?
This Lamb and Lentil Stew recipe is suitable for dairy-free and gluten-free diets, as long as you substitute Henderson’s Relish for Worcestershire sauce.
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make Lamb and Lentil Stew?
You won’t need any fancy ingredients to make this simple, homely stew.
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You’ll need a large casserole dish with a tight-fitting lid.
Mild mustards such as Dijon or wholegrain mustard are best for this dish.
How many calories are in this Lamb and Lentil Stew?
There are 380 calories per portion in this Lamb and Lentil Stew, which means it falls into our Everyday Light category.
To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment!
This Lamb and Lentil Stew is perfect if you’re following a calorie-controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Preheat the oven to 160°C. Spray a large frying pan with low-calorie cooking spray and place over a medium heat. Add the onions and fry gently for 5 minutes until softened. Add the garlic and fry for a further 1-2 minutes.
Step 2
Add the lamb to the frying pan and fry for 2-3 minutes to seal and lightly brown on all sides.
Step 3
Place the sealed lamb, onions and garlic in the casserole dish. Add the chopped tomatoes, lentils, carrots, mushrooms, stock, tomato puree, mustard, Worcestershire sauce, rosemary, thyme and bay leaf. Season well with salt and black pepper, then stir all the ingredients together until well mixed.
Step 4
Cover with a tight-fitting lid and place in the preheated oven at 160°C, for 2-2½ hours. Stir halfway through and occasionally check that the stew is not drying out. You can add a little water if needed. The stew will be ready when the lamb is tender and you have a thick, rich gravy.
Step 5
Remove the bay leaf and serve with Creamy Mashed Potatoes or an accompaniment of your choice.
What could I serve with this Lamb and Lentil Stew?
This hearty stew is even better with a side of seasonal roasted vegetables or Creamy Mashed Potatoes. Any of these slimming-friendly side dishes would go down a storm:
How do you know when Lamb and Lentil Stew is cooked?
You’ll cook this Lamb and Lentil Stew until the lamb is tender and you’re left with a thick, rich gravy. This will take around 2-2½ hours of simmering the stew in a casserole dish with a tight-fitting lid.
To keep your family safe, the advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes.
How long can you keep Lamb and Lentil Stew in the fridge?
Once you’ve put it out, ideally you should eat it within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Lamb and Lentil Stew in the fridge for approximately 3 days or so.
Can I freeze Lamb and Lentil Stew?
Yes, you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat Lamb and Lentil Stew?
To reheat Lamb and Lentil Stew from chilled, place in a microwave-safe container with loosely-fitting lid and heat for 4-7 minutes until piping hot.
Defrost thoroughly before reheating from frozen. Reheat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot.
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Lamb and Lentil Stew
This Lamb and Lentil Stew is a hug in a bowl! Let everything bubble away until you're left with tender lamb chunks in a thick, rich gravy.
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Prep Time
15 MINS
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Cook Time
2 HR 30
- KCals 380
- Carbs 27G
Instructions
- Preheat the oven to 160°C. Spray a large frying pan with low-calorie cooking spray and place over a medium heat. Add the onions and fry gently for 5 minutes until softened. Add the garlic and fry for a further 1-2 minutes.
- Add the lamb to the frying pan and fry for 2-3 minutes to seal and lightly brown on all sides.
- Place the sealed lamb, onions and garlic in the casserole dish. Add the chopped tomatoes, lentils, carrots, mushrooms, stock, tomato puree, mustard, Worcestershire sauce, rosemary, thyme and bay leaf. Season well with salt and black pepper, then stir all the ingredients together until well mixed.
- Cover with a tight-fitting lid and place in the preheated oven at 160°C, for 2-2½ hours. Stir halfway through and occasionally check that the stew is not drying out. You can add a little water if needed. The stew will be ready when the lamb is tender and you have a thick, rich gravy.
- Remove the bay leaf and serve with Creamy Mashed Potatoes or an accompaniment of your choice.
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Recipe notes
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