Serves 6 / Ingredient tip: Leg of lamb is a leaner cut; if you prefer, use lamb stew meat or shoulder roast. Prep tip: If you have a slow cooker, simply combine all ingredients and cook on low for 8-10 hours. Serving tip: Pair with apricot couscous and hot mulled red wine.
1½ pounds leg of lamb, fat trimmed, cut into 1-inch cubes
½ tablespoon extra-virgin olive oil
1 medium onion, sliced
2 cloves garlic, crushed
4 cups low-sodium beef stock or broth
½ teaspoon ground ginger
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon ground turmeric
1 cup red lentils, rinsed and drained
4 cups peeled, cubed winter squash
1 small rutabaga, cubed
¾ cup raisins
In a Dutch oven or large saucepan, heat oil over medium-high. Add lamb and brown. Reduce heat to medium; stir in onions and garlic and sauté for 5 minutes. Add stock or broth, ginger, coriander, cumin, and turmeric. Bring to a low simmer, cover, and cook for 1½ hours or until lamb is tender.
Stir in lentils, squash, rutabaga, and raisins. Simmer, covered, for 20-25 minutes or until squash and lentils are tender. Add salt and pepper to taste.
PER SERVING: 386 cal, 19% fat cal, 8g fat, 3g sat fat, 74mg chol, 35g protein, 46g carb, 7g fiber, 382mg sodium
Get more soup and stew recipes
What do you think of this recipe? Love it? Could be better? Share your experience, ask questions, or post comments and helpful cooking hints on our DL Recipe Feedback forum, hosted by senior food editor Elisa Bosley