"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
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Heat the chili olive oil in a large pot over medium heat. Add the onions and sauté for 6-8 minutes until translucent.
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.
Add the tomatoes and cook for an additional 5 minutes.
Stir in the lentils with 4 cups of water and the bay leaf, bring to a boil.
Reduce the heat to a simmer and let the stew cook for 30 minutes until the lentils are tender and the stew comes together.
Stir in the spinach and cook for an additional two minutes.
Discard the bay leaf and taste for salt, adjust as needed.
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.