Name: Lamb Lentil and Squash Stew Recipe
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 1.5 lbs boneless lamb shoulder, cut into 1-inch cubes; 1 cup brown lentils, rinsed and drained; 2 cups butternut squash, peeled and diced; 1 large onion, chopped; 2 carrots, sliced; 3 cloves garlic, minced; 1 can (14 oz) diced tomatoes; 4 cups low-sodium beef or chicken broth; 1 teaspoon ground cumin; ½ teaspoon cinnamon; 2 tablespoon olive oil; Salt and black pepper, to taste; Fresh parsley, chopped, for garnish

Hey y'all! If you're in the mood for something cozy, wholesome, and bursting with savory flavors, this Lamb Lentil and Squash Stew Recipe is exactly what you need. The tender lamb, earthy lentils, and naturally sweet squash come together for a mouthwatering stew that's perfect for chilly nights, festive gatherings, or anytime you want hearty comfort in a bowl. Let's get cooking!

Why You'll Love This Lamb Lentil and Squash Stew Recipe

Deep, rich flavor: Slow-braised lamb, aromatic spices, and sweet squash create layers of deliciousness.
Nutritious and filling: Packed with protein, fiber, and vitamins from lentils and squash.
One-pot wonder: All ingredients simmer together for easy cleanup and amazing flavor.
Adaptable: Works beautifully for meal prep, and is easily customized for dietary needs.
Perfect for entertaining or cozy nights in: Feeds a crowd or makes generous leftovers!

Ingredients for Lamb Lentil and Squash Stew Recipe

1 ½ lbs boneless lamb shoulder or leg, cut into 1-inch cubes
2 tablespoons olive oil
1 large yellow onion, diced
3 garlic cloves, minced
2 medium carrots, peeled and sliced
3 cups peeled and cubed butternut squash (about 1 small squash)
1 cup dried brown or green lentils, rinsed
1 (14.5 oz) can diced tomatoes (with juice)
5 cups low-sodium beef or chicken broth
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon ground cinnamon
1 bay leaf
Salt and pepper, to taste
¼ cup fresh parsley, chopped (for garnish)
1 tablespoon lemon juice (optional, for serving)

Directions: Step-By-Step Lamb Lentil and Squash Stew Recipe

Step 1: Sear the Lamb

Heat the olive oil in a large Dutch oven or heavy-bottomed soup pot over medium-high heat.
Season the lamb pieces well with salt and pepper. In batches, sear them until browned on all sides (about 5-6 minutes per batch). Transfer browned lamb to a plate.

Step 2: Build the Flavor Base

Lower heat to medium. In the same pot, add the onion and carrots, sautéing until soft and golden (about 5 minutes).
Stir in the garlic, cumin, smoked paprika, and cinnamon. Cook, stirring, until fragrant (about 1 minute).

Step 3: Simmer the Stew

Return the browned lamb (and any juices) to the pot. Stir in the lentils, squash, diced tomatoes (with juice), broth, bay leaf, and another pinch of salt and pepper.
Bring everything to a gentle boil. Reduce heat to low, cover, and simmer for 1 hour 15 minutes, stirring occasionally, until the lamb is fork-tender, the lentils are cooked, and squash is soft but not mushy.

Step 4: Finish and Serve

Remove and discard the bay leaf. Taste and adjust seasoning with more salt, pepper, or lemon juice as desired.
Ladle into bowls and garnish each serving with fresh parsley. Serve hot with crusty bread or over rice!

Notes for the Best Lamb Lentil and Squash Stew Recipe

If you prefer a thicker stew, simmer uncovered for the last 10 minutes to allow excess liquid to evaporate. For more on lentil varieties and cooking techniques, check out Serious Eats: Types of Lentils.
Substitute sweet potatoes for the butternut squash if you like a different sweetness and texture.
For an extra pop of flavor, stir in 1 tablespoon harissa paste with the spices—learn more about harissa at Bon Appétit.

Variations: Lamb Lentil and Squash Stew Recipe Made Your Way

Vegetarian Version: Omit the lamb and add extra lentils and a can of chickpeas for a hearty meatless stew.
Spicy Moroccan Twist: Add ½ teaspoon ground cumin, ½ teaspoon ground coriander, and a pinch of cayenne for more depth and heat.
Slow Cooker Method: Brown lamb and veggies as directed, then transfer to a slow cooker with the other ingredients. Cook on low for 6-8 hours.

Required Equipment for Lamb Lentil and Squash Stew Recipe

Large Dutch oven or heavy-bottomed soup pot
Sharp chef’s knife
Cutting board
Measuring cups and spoons
Ladle

Storage Instructions for Lamb Lentil and Squash Stew Recipe

Let stew cool completely before storing.
Store in an airtight container in the refrigerator for up to 4 days.
Freeze in portion-sized containers for up to 3 months. Thaw overnight in the fridge, then reheat gently on the stove.

Suggested Pairings/Serving Recommendations

Serve over steamed basmati or brown rice.
Sop up the stew with rustic sourdough or pita bread.
Add a dollop of Greek yogurt and a squeeze of fresh lemon for brightness.
Pair with a crisp green salad for a complete meal.

Pro Tips for the Ultimate Lamb Lentil and Squash Stew Recipe

For extra tender lamb, use shoulder cut and let it simmer low and slow—get more tips at The Kitchn: How to Cook Lamb Stew Meat.
Don’t rush the initial browning; a deep sear adds unmatched flavor to your stew.
Taste and adjust lemon juice right before serving to lift all the stew’s warm flavors.

FAQs: Lamb Lentil and Squash Stew Recipe

Can I make this stew in advance?: Absolutely! The flavors get even better the next day—just reheat gently on the stove or in the microwave.
What cut of lamb should I use?: Lamb shoulder or leg is best for stew since both become wonderfully tender after slow cooking.
How do I know when the lentils are done?: The lentils should be tender but retain their shape—taste a few to check for doneness around the 1 hour mark.

Prep time: 20 minutes
Cook time: 1 hour 20 minutes
Total time: 1 hour 40 minutes
Servings: 6

Lamb Lentil and Squash Stew Recipe