"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
Ingredients
- 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
Instructions
- 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.
