Lamb and Lentil Stew

SuperValu Bressie Lamb Lentil Stew Recipe SuperValu Bressie Lamb Lentil Stew Recipe

A warming winter one-pot dish that works well as a soup or stew.  

4 people 35 minutes 10 minutes


  • 400 g Chopped Tomatoes
  • 2 - Garlic cloves, crushed
  • 25 g Green Saffron Rogan Josh Spice Blend
  • 500 g Lamb Fillets cut into 3cm pieces
  • 1 pinch Pepper
  • 1 pinch Salt
  • 150 g Split Red Lentils dried
  • 200 g SuperValu Baby Spinach and baby kale
  • 2 tbsp SuperValu Extra Virgin Olive Oil
  • 1 - SuperValu Leek roughly chopped and rinsed well
  • 500 ml Water


1. Heat the oil in a large, lidded, non-stick saucepan over a medium heat. Add the lamb, leek and garlic and fry for 5 minutes, stirring regularly, until lightly browned. 

2. Add the spice mix and stir well to coat the lamb and leek. Continue to cook for 1 to 2 minutes, stirring well, then add the tomatoes, lentils and water and season to taste. 

3. Bring to the boil, then immediately reduce the heat to a simmer. Cook for 25 minutes, stirring regularly. Add a little extra water if serving as a soup rather than a stew.

4. Stir in the spinach and baby kale and simmer for a further 2 to 3 minutes, until tender. Ladle into warmed bowls to serve.

Tip: Serve with naan bread, SuperValu Signature Tastes Mango Chutney and a couple spoonfuls of Greek yogurt if serving as a stew

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