Description

A hearty and nutritious lamb, lentil, and squash stew packed with warming spices and vibrant vegetables. This stew combines tender lamb mince, green lentils soaked overnight for optimal texture, and seasonal vegetables like butternut squash, cavolo nero, and cherry tomatoes, simmered slowly in a flavorful spiced vegetable stock. Aromatic herbs and a touch of lemon juice brighten the dish, making it perfect for a comforting family meal. A flexible recipe that can be made vegetarian by omitting the lamb.

Ingredients

Scale

Lentil Preparation

400 g (14 oz) green lentils (soaked overnight with 1 tbsp lemon juice)

Meat and Stock

300 g (10.5 oz) lamb mince (optional for vegetarian version)
About 1 litre (4 cups) hot vegetable stock, more if needed

Vegetables

3 large carrots (diced)
3 celery sticks (diced)
½ small butternut squash (peeled and diced)
400 g (14 oz) cavolo nero or kale, stalks removed and diced
100 g (3.5 oz) cherry tomatoes (quartered)
1 large onion (finely diced)
2 garlic cloves (minced)
½ red chilli (deseeded and finely diced, or more to taste)

Spices and Flavorings

2 tbsp tomato paste
1 tbsp brown sugar
2-3 tsp ras el hanout
1 tsp ground cumin
1 tsp ground cinnamon
Juice of 1 lemon
Large handful flat-leaf parsley (roughly chopped)
Large handful coriander including stalks (roughly chopped)
Vegetable oil (for frying)
Sea salt and black pepper (to taste)

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Instructions

Soak Lentils: Place the green lentils in a large bowl and cover with double their volume of cold water and 1 tablespoon lemon juice. Leave to soak overnight. The next day, rinse thoroughly with plenty of water, drain, and set aside.
Fry Onion and Spices: Heat a little vegetable oil in a large pot over medium-low heat. Add the finely diced onion and all the spices (ras el hanout, cumin, cinnamon). Fry gently, stirring frequently, for about 5 minutes until fragrant and softened but not browned.
Add Aromatics and Vegetables: Stir in the minced garlic, finely diced red chilli, diced carrots, and celery. Continue frying for another 5 minutes to soften the vegetables and release their flavors.
Brown the Lamb: If using lamb mince, add it now to the pot. Cook over medium heat, breaking up the meat with a wooden spoon, until the lamb is browned all over. Then stir in the tomato paste and brown sugar, cooking for a further minute to meld the flavors.
Add Lentils and Stock: Pour in the soaked and drained lentils along with about 1 litre of hot vegetable stock. Stir everything together and bring to a gentle simmer.
Simmer with Squash and Greens: After simmering for 20 minutes, add the diced butternut squash and cavolo nero. Continue to cook gently, uncovered, for another 25 minutes, allowing the lentils and vegetables to become tender and the flavors to deepen. Add more stock if the stew looks too thick.
Finish with Fresh Ingredients: Stir in the quartered cherry tomatoes, freshly squeezed lemon juice, and the chopped flat-leaf parsley and coriander. Season with sea salt and freshly ground black pepper to taste. Allow to cook for an additional 5 minutes to combine flavors.
Serve: Ladle the stew into bowls and enjoy warm, perfect as a hearty lunch or dinner.

Notes

This stew is versatile — omit the lamb for a vegetarian or vegan version.
Soaking lentils overnight with lemon juice helps soften them and reduces cooking time.
If preferred, you can substitute cavolo nero with kale or other hearty greens.
Add more vegetable stock or water if the stew thickens too much during cooking.
Adjust chilli quantity to your spice preference or omit for a milder stew.
The spices can be adjusted for your taste; ras el hanout imparts a warm, complex flavor.

Nutrition

Serving Size: 1 bowl (approx. 350g)
Calories: 360 kcal
Sugar: 8 g
Sodium: 420 mg
Fat: 8 g
Saturated Fat: 3.5 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 12 g
Protein: 28 g
Cholesterol: 55 mg