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+ servings

Red Lentil And Lamb Stew

vegetable and lentil stew with pieces of lamb shoulder and potatoes
Prep Time1 hr
Cook Time1 hr 30 mins
Course: dinner
Keyword: lamb, lentils
Servings: 8 bowls
Author: Greg Fleischaker


  • 3-4 pounds boneless lamb shoulder
  • 2 tbsp coconut oil
  • 1 yellow onion chopped
  • 2 Pablano peppers chopped
  • 2 red bell peppers chopped
  • 3 garlic cloves pressed
  • 1 tbls paprika
  • 1 tbls sea salt
  • 1 tbls cumin
  • 1 tbls curry powder
  • 1 lg can diced tomatoes
  • 1/2-1 jar jarred curry sauce
  • 8 cups chicken stock
  • 3 carrots chopped
  • 3 Yukon gold potatoes chopped
  • 1 bunch cilantro chopped
  • 1 cup red lentils


  • trim fat from lamb and cut into small bite sized pieces
  • chop and prepare all of the ingredients and set aside to be ready
  • over medium heat, melt coconut oil in large pot and brown lamb on all sides in two batches so that you don't overcrowd the pot
  • once the lamb has browned, remove from the pot and set aside, leaving the sticky brown bits on the bottom of the pan
  • add the onion, Pablanos and bell peppers to the pot and cook for about 10-15 minutes until they release their moisture and start to brown lightly
  • add the garlic with the paprika, salt, cumin and curry powder, stir and cook until very fragrant but don't let the garlic burn
  • add the tomatoes and however much of the jarred curry sauce you'd like to use and stir thoroughly to combine
  • add the chicken stock or broth and bring to a simmer or slow boil
  • add the carrots, potatoes and cilantro
  • bring the stew to a simmer
  • about 40 minutes before you would like to serve the stew, add the red lentils and keep cooking at a simmer
  • 5-10 minutes before you would like to serve the stew, turn the burner off and let the stew cool down a bit so you don't burn your mouth!
  • serve with a side of yogurt or sour cream if you'd like...