Lamb Lentil Stew - Hearty Winter Moroccan Lamb Lentil Stew (2024)

This lamb lentil stew is flavored with Moroccan spices and beefed up with chickpeas. Serve with fresh cilantro and a dollop of yogurt for a hearty and comforting winter meal.

*This Moroccan Lamb Lentil Stew recipe is sponsored byUSA Pulses & Pulse Canada, a 2017 partner of Running to the Kitchen.

There are things about my husband that had I known before we were married (and I don’t know how I didn’t because we dated 7 years before that happened) I’m not quite sure I would’ve gone through with the whole thing.

Things like the fact he doesn’t like 99% of chocolate desserts (yet loves this chocolate lamb chili – whaa??), or that he’s got a serious case of germophobia and eats things like french fries and pizza with a fork (so awkward when we’re in public).

The list of these little quirks goes on and on but this time of year, the one I have the most issue with by far is his hatred of stew.

Umm, why? Just why?

Stew is awesome.

It’s almost always a one-pot meal. The base ingredients are things I always have in my pantry. It’s comforting, hearty and the possibilities and flavor profiles are practically endless.

More stew recipes –> turmeric lentil stew, chocolate red wine beef stew stuffed potatoes, slow cooker lamb stew & Instant Pot beef and mushroom stew

My mom made two types of stew when we were growing up: beef stew (big carrots, chunks of potatoes, you know the kind) and veal stew.

Pretty sure they were both from her Joy of Cooking cookbook and she never deviated.

So, on one hand I can sort of understand his weird aversion because I tend to stay away from both of those types as an adult after a few too many of those meals as a kid but for him to throw the word “hate” on the whole category of stew just isn’t fair.

For example, this Moroccan lamb lentil stew.

This isnot the stew your mom made.

It’s every bit as hearty and comforting but the flavors, ingredients and even the sides (did your mom serve stew with pita bread? I’m gonna guess that’s a no) are totally different.

Totally better.

Moroccan spices permeate each bite.

A wonderfully subtle earthiness from the lamb meat is complemented with lentils and chickpeas.

It’s as if the traditional meat-lovers stew partied with staple vegetarian ingredients to create this perfectly balanced in-between meal.

Lentils and chickpeas are both a variety ofpulses– the dry edible seeds of plants in the legume family and these superfoods help bulk up the meal and bring an added boost of protein and fiber with very low fat.

Mung beans are also in the pulse family and if you wanted to swap the lentils out for split mung beans, that’d work really well.

Or, check out my mung bean soup recipe for another way to use them.

The garnish of fresh cilantro and yogurt brings a pop of freshness to the savory elements of each bite of this Moroccan stew.

Instead of rice (like my mom always served with stew), lightly toasted pita bread with some good sea salt is my recommendation to serve alongside.

As we approach the New Year and all the healthy eating buzz that comes with it, you can bet I’ll be picking a bowl of this Moroccan lamb lentil stew over a salad.

It’s January, who wants to eat cold food any way?

More cozy recipes like this include my Instant Pot venison roast and Instant Pot bolognese – give them a try!

Turkey stew is another great option, especially if you have leftover turkey meat to use up after a holiday meal.

Love this recipe for Moroccan Lamb Lentil Stew?

Try these other lentil recipes too:
Lentil Vegetable Soup
Lentil Bolognese
Red Curry Vegetable Lentils
Vegan Picadillo