Slow-Cooked Lamb and Red Lentil Stew
A dinner for one. Quantities are for a single portion; multiply them to batch cook.
At a glance
- 917 kcal, 72g protein, 91g carbs, 27g fat and 21g fibre per serving (approximate)
- About 50 minutes, preparation and cooking
- Estimated cost £3.49–£6.42 per serving. This is an estimate from representative UK own-brand prices (reviewed 2026-10-05), not a live supermarket price; see how cost estimates work.
Ingredients
- 200g lean lamb shoulder
- 100g red lentils
- 1 standard tin of tomatoes
- 1 onion
- 3 garlic cloves
- 1 tsp cinnamon
- 1 tsp cumin
Method
- Peel and chop onion and garlic into even pieces.
- Heat a large non-stick pan over medium heat and brown the lean lamb shoulder with onion and garlic for 5-7 minutes.
- Stir in cinnamon and cumin, then add red lentils and tomatoes with enough water to cover and simmer gently until tender and thickened.
- Taste, season and portion for serving.
Making it ahead
Cool it, get it into the fridge within one to two hours and eat it within two days; freeze portions you will not reach in time. Reheat until steaming hot all the way through. How we handle food safety.
Allergens
No regulated allergen is listed for the usual UK form of these ingredients. This is not a label check and is not an allergen-free guarantee; always read the packaging.
Similar dinner recipes
- Chicken and Coconut Milk Curry with Brown Rice – 940 kcal, 59g protein
- Lentil and Turkey Sausage Casserole – 859 kcal, 63g protein
- Chicken, Broccoli and Wholemeal Pasta Bake – 846 kcal, 74g protein
- Grilled Lean Sirloin Steak with Brown Rice and Roasted Veg – 824 kcal, 59g protein