Lamb, Lentil, and Butternut Squash Stew with Spiced Herbs Recipe

If you’re craving a hearty, cozy meal that fills your kitchen with the most inviting aromas, let me introduce you to my absolutely favorite: the Lamb, Lentil, and Butternut Squash Stew with Spiced Herbs Recipe. This stew is like a warm hug in a bowl — perfect for chilly evenings or when you want a dish that’s comforting but still full of bold, vibrant flavors. Trust me, once you try this, it’ll become a go-to in your cooking rotation.

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Ingredients You’ll Need

The magic of this Lamb, Lentil, and Butternut Squash Stew with Spiced Herbs Recipe lies in its layered ingredients that balance earthiness, sweetness, and warmth. When shopping, look for fresh, firm vegetables and good quality lamb mince for the best results.

• Green Lentils: Soaking them overnight with lemon juice helps soften and brightens their flavor.
• Lamb Mince: Adds richness and depth, but you can skip this for a vegetarian version.
• Vegetable Stock: Use a good-quality hot stock to build the stew’s base.
• Carrots and Celery: Classic stew veggies that add sweetness and texture.
• Butternut Squash: Peeled and diced, it brings a lovely natural sweetness and creaminess.
• Cavolo Nero (or Kale): Adds a slightly bitter, hearty green note that balances the sweetness.
• Cherry Tomatoes: Quartered for bursts of freshness late in cooking.
• Onion and Garlic: The flavor foundation when gently sauteed with spices.
• Red Chilli: Adds a mild heat, adjust to your taste.
• Tomato Paste and Brown Sugar: Bring umami depth and subtle sweetness.
• Ras El Hanout, Cumin, and Cinnamon: Spiced herb trio that transforms this stew into something truly special.
• Fresh Parsley and Coriander: Tossed in at the end for brightness and herbal freshness.
• Lemon Juice: A final splash to lift and balance all the flavors.
• Vegetable Oil, Sea Salt, and Black Pepper: Essentials for cooking and seasoning.

Variations

I love that this Lamb, Lentil, and Butternut Squash Stew with Spiced Herbs Recipe adapts easily to whatever you have on hand or prefer. Play around with adding or swapping vegetables, and don’t be shy about adjusting the spices to suit your palate.

• Vegetarian Version: Leaving out the lamb and using extra vegetables or mushrooms makes a fantastic, hearty plant-based stew that even meat lovers will enjoy.
• Spice Level: I sometimes add extra red chilli for a spicy kick, but feel free to tone it down if you’re sensitive to heat.
• Greens Swap: If you can’t find cavolo nero, kale or even spinach work beautifully.
• Make It Bulkier: Add diced potatoes or sweet potatoes for an even more filling stew.

How to Make Lamb, Lentil, and Butternut Squash Stew with Spiced Herbs Recipe

Step 1: Soak and Prepare Your Lentils

The night before, I soak the green lentils in plenty of cold water with a tablespoon of lemon juice. This not only softens the lentils but gives them a fresh brightness that plays off the rich meat beautifully. The next day, just rinse them thoroughly and set aside – easy prep that really pays off in texture and taste.

Step 2: Build Your Flavor Base

Heat a drizzle of vegetable oil in a large pot over medium-low heat. Add finely diced onion along with the ras el hanout, cumin, and cinnamon, stirring gently for about 5 minutes. This slow frying really coax out the spices’ fragrance without burning them, creating a cozy flavor foundation.

Step 3: Sauté Your Veggies and Lamb

Stir in garlic, diced red chilli, carrots, and celery, cooking for another 5 minutes until everything feels tender and fragrant. Then add your lamb mince, breaking it up as it browns to get that lovely caramelized edge. This step makes such a difference – don’t rush it! Once browned, mix in the tomato paste and brown sugar to deepen the flavor even more.

Step 4: Simmer With Lentils and Stock

Drain your soaked lentils and add to the pot along with about a liter of hot vegetable stock. Give everything a good stir, bring to a simmer, then reduce the heat to low. Let it bubble gently for 20 minutes – this is when the lentils start to tenderize and soak up all that beautiful flavor.

Step 5: Add the Butternut Squash and Greens

After those 20 minutes, toss in the diced butternut squash and cavolo nero. Continue to simmer uncovered for another 25 minutes, until the squash is tender but not mushy and the greens have softened perfectly. Your kitchen should be smelling amazing at this point – it’s that delicious blend of sweetness and warm spices.

Step 6: Finish With Fresh Tomatoes, Herbs, and Lemon

Stir in the quartered cherry tomatoes, squeeze in fresh lemon juice, and add the roughly chopped flat-leaf parsley and coriander. This final touch lifts the stew, balancing the hearty flavors with fresh, zesty notes. Season generously with sea salt and black pepper, give it a final stir, and you’re ready to serve!

How to Serve Lamb, Lentil, and Butternut Squash Stew with Spiced Herbs Recipe

Garnishes

I love to finish this stew with an extra handful of fresh chopped coriander and a dollop of natural yogurt or labneh for creaminess. A sprinkle of toasted pine nuts or pumpkin seeds adds a delightful crunch. These small touches make the dish feel even more special and add layers of texture.

Side Dishes

This stew stands beautifully on its own, but I often serve it alongside thick slices of crusty bread or warm naan for dipping. For a lighter option, a simple cucumber and mint salad balances the richness perfectly.

Creative Ways to Present

For special dinners, I’ve served this stew in rustic ceramic bowls with a sprinkle of fresh herbs and a lemon wedge on the side for guests to squeeze. Setting the table with soft linens and warm lighting really elevates the cozy vibe of the meal. It’s also great spooned over fluffy couscous or even creamy polenta for an extra twist!

Make Ahead and Storage

Storing Leftovers

I like to cool the leftover stew completely before transferring it to airtight containers. Stored in the fridge, it keeps beautifully for 3 to 4 days, and actually tastes even better after the flavors meld overnight.

Freezing

This stew freezes really well, which I discovered when I made a big batch and didn’t want it to go to waste. Portion it into freezer-safe containers or bags, and it’ll keep for up to 3 months. Just thaw overnight in the fridge before reheating.

Reheating

To reheat, I prefer warming this stew gently on the stovetop over low heat, stirring occasionally and adding a splash of stock or water if it looks too thick. It warms evenly and keeps that fresh, hearty flavor—none of the dryness you sometimes get with stews reheated in the microwave.

FAQs

Final Thoughts

This Lamb, Lentil, and Butternut Squash Stew with Spiced Herbs Recipe holds a special place in my kitchen because it combines heartiness with such a vibrant, comforting flavor profile. It’s the kind of stew that welcomes friends and family around the table, sparks conversation, and feels like home. I hope you give it a try soon — I promise you’ll be hooked, just like my family and me!

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