Moroccan Lamb & Lentil Stew

Name: Moroccan Lamb & Lentil Stew
Total time: 60 min
Yield: 4 people
Ingredients: 14 oz Frozen Lamb Forequarter (thawed and cubed); 0.75 cup Brown Lentils; 15 oz Canned Chickpeas (drained); 3 cups Spinach; 2 count Carrots (diced); 0.5 cup Frozen Celery; 2 count Tomatoes (chopped); 1 count Onion (chopped); 1 tbsp Tomato Paste; 1 tsp Ginger (grated); 1 tsp Turmeric; 0.5 tsp Cinnamon Powder; 4 cups Water or Vegetable Broth

Gluten-FreeHigh ProteinOne-Pot • Meal Prep FriendlyDinner • LunchMoroccan/North African

Medium

60min

480kcal

4people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A warming, spiced stew packed with lamb, lentils, chickpeas, and plenty of vegetables.

This Moroccan Lamb & Lentil Stew is the ultimate comfort food for a chilly day, packing a punch of flavor and nutrition in every bowl. By combining tender chunks of lamb with earthy brown lentils and creamy chickpeas, this dish offers a trifecta of proteins that will keep you full for hours. The real magic, however, lies in the aromatic base of ginger, turmeric, and cinnamon, which infuses the broth with a golden hue and a warming depth. Perfect for using up a variety of vegetables, this stew incorporates carrots, celery, and tomatoes, finishing with a handful of fresh spinach that wilts perfectly into the hot liquid. Whether you serve it with crusty bread or a side of rice, this Moroccan Lamb & Lentil Stew is a balanced, fiber-rich lunch that tastes even better the next day as the flavors meld.

Ingredients

400 g Frozen Lamb Forequarter (thawed and cubed)
150 g Brown Lentils
400 g Canned Chickpeas (drained)
100 g Spinach
2 count Carrots (diced)
100 g Frozen Celery
2 count Tomatoes (chopped)
1 count Onion (chopped)
1 tbsp Tomato Paste
1 tsp Ginger (grated)
1 tsp Turmeric
0.5 tsp Cinnamon Powder
1000 ml Water or Vegetable Broth

Instructions

1
In a large pot, heat a splash of oil over medium-high heat. Add the cubed lamb and sear until browned on all sides. Remove the lamb and set aside.
2
In the same pot, add the chopped onion, carrots, and celery. Sauté for 5 minutes until softened.
3
Stir in the garlic (if available), ginger, turmeric, cinnamon, and tomato paste. Cook for 1 minute until fragrant.
4
Add the tomatoes, brown lentils, and browned lamb back into the pot. Pour in the water (or broth).
5
Bring to a boil, then reduce heat to low, cover, and simmer for 40-50 minutes, or until the lentils and lamb are tender.
6
Stir in the drained chickpeas and simmer for another 5 minutes.
7
Remove from heat and stir in the fresh spinach until fully wilted. Season with salt and pepper to taste.