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Lamb and Lentil Stew

Preparation: 10 mins

Cooking: 60 mins

Serves 4, costs under £6.00


  • 1 Pack Lamb (300g) (Diced)
  • 1 Tablespoons Vegetable Oil (10g)
  • 1 Leek (160g) (Medium Sized)
  • 1 Onion (150g) (Medium Sized)
  • 2 Carrots (160g) (Medium Sized)
  • 2 Tablespoons Plain Flour (40g)
  • 3 Cups Water (500ml)
  • 1 Stock Cube (Lamb or Vegetable) (7g) (Reduced Salt)
  • 5 Potatoes (1kg) (Large Sized)
  • ¼ Cups Red Lentils (40g)
  • 1 Tins Chopped Tomatoes (200g)
  • 1 Pinch Ground Black Pepper (1g)

Allergy Disclaimer

Always check the label of each ingredient for allergy warnings.


  1. Peel the onion, wash the leek and remove outer layer, wash the carrots and potatoes. Slice the onion, leek and carrot and dice potatoes. Rinse the lentils with cold water.
  2. Heat oil in a large pan then add the onions and fry for 2 minutes then add the leek and cook for a further 2 minutes. Coat the lamb in flour then add to pan and cook until it turns brown.
  3. Dissolve the stock cube in boiling water and add to pan with the carrots, potatoes, lentils and tomatoes
  4. Bring to the boil and then simmer for 30- 40 minutes until stew thickens and the vegetables are soft.
  5. Add black pepper to taste then serve.

Nutritional Information