Lebanese Lentil and Lamb Stew with Seasonal Root Vegetables
A warm, comforting Lebanese stew featuring tender lamb braised slowly with seasonal root vegetables and hearty lentils, seasoned with traditional spices for a flavorful weeknight dinner.
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Overview
This Lebanese lentil and lamb stew is a soul-warming dish that combines slow-braised lamb with hearty lentils and a medley of seasonal root vegetables. Infused with traditional Lebanese spices such as cinnamon, allspice, and sumac, this stew offers a rich and complex flavor profile that's perfect for cool evenings or a comforting weeknight meal.
Why you’ll love it
- Slow braising infuses the lamb with deep flavor and tenderness.
- Seasonal root vegetables add natural sweetness and texture.
- Hearty lentils provide protein and earthy depth, making it a balanced dish.
- Warm spices enhance the overall aroma and complexity.
Ingredient notes
- Lamb shoulder: Ideal for braising due to its marbling and flavor.
- Brown lentils: Hold their shape well in stew and cook consistently.
- Root vegetables: Carrots, parsnips, and celery root complement the stew’s flavor; adjust based on what is fresh and seasonal.
- Lebanese spices: Cinnamon stick, allspice berries, and ground sumac provide the distinctive regional flavor.
- Fresh herbs: Parsley and mint brighten the stew at finish.
Serving & storage
- Serve hot with warm flatbread or steamed rice to soak up the broth.
- Leftovers can be refrigerated in an airtight container for up to 3 days.
- The stew also freezes well; thaw overnight in the refrigerator before reheating gently on the stove.
- Reheat to 74°C (165°F) to ensure food safety.
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Chef tips
- Brown the lamb in batches to avoid overcrowding the pan, which helps develop a rich flavor through caramelization.
- Use a heavy-bottomed pot or Dutch oven to ensure even heat distribution for slow braising.
- If the stew thickens too much during cooking, add a little hot water or broth to achieve your desired consistency.
- For a deeper flavor, prepare the stew a day in advance and reheat gently before serving.
- Ensure lentils are rinsed thoroughly to remove dirt or debris before cooking to ensure a clean taste.
Ingredients
- 900 g (2 lbs) lamb shoulder, trimmed and cut into 3 cm cubeslamb shoulder
- 200 g (1 cup) brown lentils, rinsed and drainedbrown lentils
- 2 medium carrots, peeled and chopped into 2 cm piecescarrots
- 1 medium parsnip, peeled and chopped into 2 cm piecesparsnip
- 1 medium celery root (celeriac), peeled and chopped into 2 cm piecescelery root
- 1 large onion, finely choppedonion
- 3 cloves garlic, mincedgarlic
- 1 cinnamon stick (about 5 cm)cinnamon stick
- 5 allspice berriesallspice berries
- 1 tsp ground sumacground sumac
- 2 tbsp tomato pastetomato paste
- 1.2 liters (5 cups) beef or lamb brothbeef or lamb broth
- 3 tbsp olive oilolive oil
- Salt and freshly ground black pepper, to tastesalt and pepper
- 1 small bunch fresh parsley, chopped (for garnish)parsley
- 1 small bunch fresh mint leaves, chopped (for garnish)mint leaves
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Equipment
- large heavy-bottomed pot or Dutch oven
- wooden spoon
- knife
- cutting board
- measuring spoons
- measuring jug
Nutrition per serving
- Calories480
- Protein38 g
- Carbs32 g
- Fat20 g
Step-by-step
Step 1
Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.Step 2
Season the lamb cubes with salt and pepper. Brown the lamb in batches, ensuring pieces are well-seared on all sides. Remove lamb and set aside.Step 3
Add the remaining 1 tablespoon of olive oil to the pot. Sauté the chopped onion and minced garlic over medium heat until softened and translucent, about 5 minutes.Step 4
Stir in the tomato paste, cinnamon stick, allspice berries, and ground sumac. Cook for 2 minutes to deepen the flavors.Step 5
Return the browned lamb to the pot. Pour in the broth and bring to a gentle boil.Step 6
Reduce heat to low, cover, and simmer the stew gently for 1 hour 15 minutes (75 minutes), stirring occasionally.Step 7
Add the lentils and chopped root vegetables (carrots, parsnip, celery root) to the pot. Stir well, then cover and continue simmering for an additional 30 minutes or until the lentils and vegetables are tender.Step 8
Remove the stew from heat. Discard the cinnamon stick and allspice berries. Adjust seasoning with salt and pepper to taste.Step 9
Ladle the stew into bowls and garnish with chopped fresh parsley and mint leaves before serving.
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