Lamb Chili With Lentils Recipe

Name: Lamb Chili With Lentils
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 2 pounds lean lamb, preferably from the leg, coarsely ground or cut into 1/4-inch cubes; 2 cups finely chopped onions; 2 tablespoons finely chopped garlic; 1 cup finely chopped celery; 1 cup finely chopped sweet red pepper; 1 jalapeno pepper, cored, seeded and chopped fine; 1 teaspoon ground cumin; 3 tablespoons chili powder; 1 teaspoon crumbled fresh oregano, or 2 teaspoons dried; 2 bay leaves; 3 cups canned crushed tomatoes; 1 cup chicken broth, fresh or canned; Salt and freshly ground pepper to taste; 1 cup green lentils; Sour cream for garnishing; Limes for garnishing

Servings: persons

1 tablespoon olive oil
2 pounds lean lamb, preferably from the leg, coarsely ground or cut into 1/4-inch cubes
2 cups finely chopped onions
2 tablespoons finely chopped garlic
1 cup finely chopped celery
1 cup finely chopped sweet red pepper
1 jalapeno pepper, cored, seeded and chopped fine
1 teaspoon ground cumin
3 tablespoons chili powder
1 teaspoon crumbled fresh oregano, or 2 teaspoons dried
2 bay leaves
3 cups canned crushed tomatoes
1 cup chicken broth, fresh or canned
Salt and freshly ground pepper to taste
1 cup green lentils
Sour cream for garnishing
Limes for garnishing

1
Heat the oil in a large heavy pot, and add the meat.
2
Cook over medium-high heat for three or four minutes, stirring with a heavy metal kitchen spoon to break up any lumps.
3
Add the onions, garlic, celery, red pepper, jalapeno pepper, cumin and chili powder, and stir to blend well.
4
Cook until the onions are translucent.
5
Add the oregano, bay leaves, tomatoes and chicken broth along with 1 cup water and salt and pepper.
6
Bring to a boil, stirring often.
7
Cook for 20 minutes.
8
Place the lentils in a saucepan with 3 cups of water, and salt to taste.
9
Bring to a boil, and simmer for 15 minutes, stirring often.
10
Drain.
11
Add the lentils to the meat mixture.
12
Cook for 10 minutes, stirring often.
13
Remove bay leaves.
14
Serve in warm bowls with a dollop of sour cream, and wedges of lime if desired.

990

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 tablespoon olive oil, 2 pounds lean lamb, preferably from the leg, coarsely ground or cut into 1/4-inch cubes, 2 cups finely chopped onions, 2 tablespoons finely chopped garlic, and more.

Yes, Lamb Chili With Lentils falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb Chili With Lentils

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions