Mediterranean Lamb and Lentil Stew

Mediterranean Lamb and Lentil Stew

18 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
Recipe by  carina

“This light and delicious stew makes a perfect springtime meal, especially when served over rice pilaf. It's a favorite of my children.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 4 servings



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

Share It

Reviews (18)

Rate This Recipe


I hate to be one of those people who changes the recipe and then reviews it, but alas, my nature can't help fiddling... when I think lamb and lentils, I think Middle Eastern, so I switched up the spices a bit, but this is a great recipe nonetheless and one I will certainly make again and again! Changes I made were: 1) used lamb loin chops instead of shoulder arm because that's all I could find 2) altered spices to about 1/4 tsp each of fresh rosemary and thyme, plus 1/2 tsp each of freshly-ground coriander and cumin, a pinch or 2 of garam masala, a pinch of powdered ginger, and lots of freshly-ground black pepper 3) cut the lemon to half, because after tasting found that was plenty (and I'm a lemon fanatic) 4) used crushed tomatoes instead of diced because I have an anti-tomato-chunk person in the family 5) added about 1/4 cup red wine and 6) cooked in a slow cooker after browning lamb and cooking onion and garlic. Don't mean to insult the creator at all, because I'm sure it's fantastic the original way, and it was fantastic with a couple alterations! Seriously yummy!

Susan The Bread Baker

Susan The Bread Baker

This is a rich and hearty dish. Add the rice pilaf and a crusty slab of rustic whole grain bread and you have a wonderful combination



This is an amazing recipe! The flavor is awesome! I substituted chicken thighs (seasoned with salt & pepper, then browned); added 1/2 white wine; doubled the spinach; and served over rice pilaf as suggested. Easy one pot dish.

More Reviews

Similar Recipes

Irish Lamb Stew

Irish Lamb Stew

Chorizo and Lentil Stew

Chorizo and Lentil Stew

Irish-Style Lamb Stew

Irish-Style Lamb Stew

Lamb Stew with Green Beans

Lamb Stew with Green Beans

Beer and Maple Lentil Stew

Beer and Maple Lentil Stew

Italian Lamb Stew

Italian Lamb Stew


Amount Per Serving (4 total)

  • Calories
  • 572 cal
  • 29%
  • Fat
  • 26.7 g
  • 41%
  • Carbs
  • 46.4 g
  • 15%
  • Protein
  • 39.3 g
  • 79%
  • Cholesterol
  • 103 mg
  • 34%
  • Sodium
  • 1049 mg
  • 42%

Based on a 2,000 calorie diet



previous recipe:

Irish Lamb Stew


next recipe:

Lamb Stew with Butternut Squash