• Ground Lamb & Lentil Stew

Ground Lamb & Lentil Stew

Recipe by: Noreen Wasti
Servings: 4

"As the January chill sets in, there's nothing better than a cozy bowl of stew. This ground lamb and lentil stew is comforting and a refreshing change from the usual rotation of beans and broth. With the gentle heat of ARDOR, lamb spiced with aromatics, hearty lentils and spinach, this recipe makes the 4:30 pm sunsets much more bearable." - Noreen Wasti


  • 2 Tbsp of Brightland ARDOR chili olive oil, plus more to finish
  • 1 medium yellow onion, diced
  • 1 lb ground lamb
  • 1 tsp allspice
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1/2 tsp red pepper flakes
  • 1 tsp salt, or to taste
  • 1 roma tomato, diced
  • 1 cup brown lentils
  • 1 bay leaf
  • 2 cups baby spinach
  • Greek yogurt, fresh mint & cilantro, lemon zest, black pepper to finish


  • 1 Heat the chili olive oil in a large pot over medium heat. Add the onions and sauté for 6-8 minutes until translucent.
  • 2 Add the lamb with the allspice, cumin, fennel, red pepper flakes, and salt. Use a wooden spoon to break up the meat and cook for 5-7 minutes.
  • 3 Add the tomatoes and cook for an additional 5 minutes.
  • 4 Stir in the lentils with 4 cups of water and the bay leaf, bring to a boil.
  • 5 Reduce the heat to a simmer and let the stew cook for 30 minutes until the lentils are tender and the stew comes together.
  • 6 Stir in the spinach and cook for an additional two minutes.
  • 7 Discard the bay leaf and taste for salt, adjust as needed.
  • 8 Ladle into bowls with a dollop of Greek yogurt, fresh mint & cilantro, lemon zest, black pepper, and a drizzle of chili olive oil to finish.