Lamb and Lentil Mediterranean Stew

Why This Recipe

This hearty Instant Pot Lamb & Lentil Stew delivers a rich, rustic Mediterranean flavor where tender lamb shoulder provides deep savory umami and subtle gaminess, balanced by the earthy, nutty depth of green or brown lentils. Bright acidity from diced tomatoes cuts through the richness, while sautéed onion and garlic lay a sweet, aromatic foundation. A fragrant herb blend of rosemary, thyme, and oregano infuses the dish with piney, floral, and peppery notes, evoking classic Mediterranean warmth, with an optional whisper of red pepper flakes adding gentle heat. Olive oil contributes subtle fruitiness, and the light chicken broth ties everything into a harmonious, spoonable broth that’s deeply comforting yet elegantly bright — savory and herbal at its core, with just enough acidity and warmth to keep each bite engaging and satisfying.

Ingredients

• 1 tbsp olive oil
• 1 lb lamb shoulder, cut into 1-inch chunks.
• 1 small onion, diced (~1 cup)
• 2 cloves garlic, minced
• ¾ cup dried green or brown lentils, rinsed.
• 1 can (14.5 oz) diced tomatoes, with juice
• 1 large carrot, diced (~ ½ cup)
• 1 cup chicken broth
• 1 tsp dried rosemary
• 1 tsp dried thyme
• ½ tsp dried oregano
• ¼ tsp red pepper flakes (optional)
• Salt and black pepper, to taste
• 2 tbsp chopped fresh parsley (optional, garnish)

Instructions

1. Prep: Cut lamb into 1-inch chunks. Dice onion, carrot; mince garlic. Rinse lentils.
2. Sauté: Olive oil + lamb—sear 5–6 min until browned. Remove lamb. Add onion—3–4 min. Add garlic—30 sec.
3. Bloom: Add rosemary, thyme, oregano. Cook 1 min. Stir constantly.
4. Deglaze: Add broth. Stir well, scraping bottom clean.
5. Combine: Return lamb. Add lentils, carrot, tomatoes with juice.. Stir well. Cancel sauté.
6. Cook: Seal → High pressure 25 min → Natural release 10 min → Vent
7. Adjust: Stir. Add salt, pepper to taste. Add thickener or mash some lentils and sauté 2-3 minutes if needed.

Macros per 1½-cup serving (approximate)

• Calories: 380 kcals
• Protein: 28g
• Carbs: 25g
• Fat: 14g
• Fiber: 8g

Pair with 6 Triscuits for 31g protein, 11g fiber, and 500 kcals.

Pro Tips

• Start with ½ tsp salt and 4 grinds of pepper.
• Add a bone or two for deeper umami.
• If cooking for single meal, consider bumping spices 50%.
• Triscuit test: If stew runs off a cracker, it needs thickening. Mix 1 tbsp cornstarch + 2 tbsp cold water, switch to Sauté, stir in slurry, simmer 2–3 minutes.
• Mash some lentils if too thin and sauté around 1 minute to thicken.

Storage

• Fridge → 5 days.
• Freezer → 3 months.

Reheat

90 seconds in microwave. Day-one fresh.