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Lentil Lamb Love Stew

This delicious soupy stew is flavorful and exotic.
5 from 2 votes
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 20 mins
Course Soup
Cuisine America
Servings 16 servings
Calories 409 kcal


  • 2 tablespoons olive oil
  • 2 cups chopped yellow onion
  • 1 cup chopped fennel bulb
  • 1 cup diced carrots
  • 3 tablespoons chopped garlic in the glass jar
  • 1 cup chopped kale optional ... I just always have kale on hand, and I add at the end
  • 8 cups Simple Truth beef broth
  • 1 28- ounce can crushed plum tomatoes I like Cento
  • 2 16- ounce cans garbanzo beans one drained, one not drained
  • 2 cups diced fingerling potatoes
  • 1 tablespoon diced parsley
  • 2 1/2 cups dried lentils
  • 2 pounds ground lamb
  • For the following spice, I use Simple Truth, available at Kroger. They are organic and not very expensive!
  • 2 teaspoons coriander
  • 2 teaspoons cumin
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • Salt and pepper to taste I like about 2 teaspoons of each
  • Fresh mint and chives for garnish


  • Heat olive oil in a large soup pot. Once hot, add onions, fennel, carrots and garlic. While cooking, put lentils in another pot and cover with water, about an inch over the top. Bring to a rolling boil and then drain. Set aside. Add beef broth, tomatoes, garbanzo beans, potatoes and lentils to the pot with the vegetables and bring to a boil, then reduce to a soft boil. Meanwhile, cook the ground lamb. Once cooked, drain the fat and add the meat to the soup. Add all spices and salt and pepper and cook for 40 more minutes or until lentils are tender. Serve with mint and chives ... delicious!


Calories: 409kcalCarbohydrates: 40gProtein: 25gFat: 17gSaturated Fat: 6gCholesterol: 41mgSodium: 500mgPotassium: 946mgFiber: 16gSugar: 5gVitamin A: 2237IUVitamin C: 21mgCalcium: 82mgIron: 5mg
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