Slow Cooker Lamb and Lentil Stew
You can’t beat coming home to this warming Lamb and Lentil Stew! The lamb chunks are cooked low and slow until tender and juicy in a thick, rich, rosemary and thyme gravy. It’s so simple to put together, and the best part is that you can leave your lamb, veg and ultra-satisfying protein-packed lentils to bubble away while you get on with your busy day.
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NutritionPer Serving
- Calories380
- Carbs27g
- Protein30g
- Fat14g
- Saturates6.5g
- Sugars16g
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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 Slow Cooker Lamb and Lentil Stew never fails to fight the cold weather. We’ve cooked 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. Lamb is gorgeous for slow cooking because it can simmer away for hours without losing its juiciness.
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 your ingredients into the slow cooker, get on with your day and come home to a kitchen that’s filled with the smell of a hearty home-cooked dinner!
You can make this one in your oven, or in an Instant Pot, if you’d prefer.
What diets is this Slow Cooker Lamb and Lentil Stew suitable for?
This Slow Cooker 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 Slow Cooker Lamb and Lentil Stew?
You won’t need any fancy ingredients to make this simple, homely stew.
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‘Had on Easter Sunday as wanted Lamb but didn't fancy making a whole roast dinner, so easy to leave it cooking away in the slow cooker to enjoy my Sunday.’
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You’ll want to crack out your slow cooker for this recipe.
Mild mustards such as Dijon or wholegrain mustard are best for this dish.
How many calories are in this Slow Cooker Lamb and Lentil Stew?
There are 380 calories per portion in this Slow Cooker 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 Slow Cooker 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
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 slow cooker. 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 the lid and cook for 4-5 hours on high. 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 Slow Cooker 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 Slow Cooker Lamb and Lentil Stew is cooked?
You’ll cook this Slow Cooker Lamb and Lentil Stew until the lamb is tender and you’re left with a thick, rich gravy. This will take around 4-5 hours of slow cooking.
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 Slow Cooker 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 Slow Cooker Lamb and Lentil Stew in the fridge for approximately 3 days or so.
Can I freeze Slow Cooker 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 Slow Cooker Lamb and Lentil Stew?
To reheat Slow Cooker 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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Slow Cooker Lamb and Lentil Stew
You can’t beat coming home to this warming Lamb and Lentil Stew! The lamb chunks are cooked low and slow in a thick rosemary and thyme gravy.
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Prep Time
15 MINS
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Cook Time
5 HR 10
- KCals 380
- Carbs 27G
Instructions
- 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 slow cooker. 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 the lid and cook for 4-5 hours on high. 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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6 comments
See what others have to say
LizaMonday 20th November 2023
Is this cooked on the high or low setting on a slowcooker?
SharonMonday 11th December 2023
Hi Liza, our Slow Cooker Lamb and Lentil Stew is cooked on the high setting. Hope you enjoy the recipe!
Laura ESunday 19th November 2023
Hi there, does the slow cooker on low or high please?
Cheryl LloydThursday 8th February 2024
This recipe cooks for 4-5 hours on high 😊
Pauline BaldwinMonday 13th November 2023
Can I use red lentils instead?
SharonFriday 17th November 2023
Hi Pauline, red lentils have a different texture to green lentils. Red lentils will break up and will make the stew much thicker than it should be, whereas green lentils will hold their shape. Hope this helps.
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