Lentil stew, or lentil soup, makes a regular appearance on our menu, especially when it’s cold out. But even when it’s not cold, you can’t go wrong with a good lentil dish. This stew combines the simple goodness of a lentil stew with the heartiness of ground lamb. Half lamb stew, half lentil stew, whole delicious satisfaction.
I actually used half ground lamb, half ground beef. You can use all lamb, or even all beef if you like. After making it a couple times, I just decided that I prefer the flavor you get when using two different meets.
I’ve recently had the opportunity to join a talented group of bloggers over at Yellow Bliss Road. I will begin contributing original recipes over there once a month starting in January, and I’m very excited to have a new platform of people to interact with and share my recipes with.
Kristin, the mastermind behind Yellow Bliss Road, is hosting a holiday giveaway of which I will be participating in. We are giving our readers a chance to win a $200 giftcard or CASH PRIZE to finish up their Christmas shopping. Or, hey, use it on yourself! Merry Christmas to you! The giveaway will be posted on Sunday, so check back in for it.
I’d would go so far as to say this stew is the Chicken Soup of the ground meat world. It should be a regular when feeling cold or ill. I know I’ll definitely be making it again because my family loved it.
For more deliciously cozy meal ideas, check out my Slow Cooker Beef Stew, Classic Chicken Noodle Soup, and Slow Cooker Butternut Squash Coconut and Chicken Stew.