Lamb Lentil Stew

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion, garlic, carrots, and celery; sauté until softened, about 5-7 minutes.

Season with salt, black pepper, cumin, coriander, and cinnamon; cook for 1-2 minutes until fragrant.

Add cubed lamb shoulder; brown on all sides, about 5-8 minutes.

Stir in canned tomatoes and chicken broth; bring to a simmer.

Add green lentils and bay leaves; cover and reduce heat to low.

Cook for 45-60 minutes, stirring occasionally, until lentils are tender and lamb is fork-tender.

Remove bay leaves and adjust seasoning with salt and pepper as needed.

Serve hot, garnished with chopped parsley.

Equipment Needed

Dietary

Allergens