Mesopotamian Lamb and Lentil Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A deeply spiced stew featuring tender lamb, earthy lentils, and caramelized onions, inspired by ancient Mesopotamian cooking traditions. This middle eastern-inspired one pot ready in about 155 minutes pairs pounds lamb shoulder, brown lentils, medium yellow onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 pounds lamb shoulder
• 1 cup brown lentils
• 3 medium yellow onions
• 6 garlic cloves
• 2 large tomatoes
• 1 tbsp cumin seeds
• 1 tsp coriander seeds
• 1 can (15 oz) chickpeas
• 4 cups chicken broth
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Trim excess fat from lamb shoulder and cut into 1-inch cubes. Heat 2 tbsp olive oil in a heavy pot over medium-high heat, then sear lamb in batches until browned on all sides (about 5 minutes per batch), transferring to a plate.
2. Step 2: Finely chop 2 onions and mince 4 garlic cloves. In the same pot, add remaining 1 tbsp olive oil, then cook onions and garlic over medium heat for 8 minutes until golden brown, stirring occasionally.
3. Step 3: Add cumin seeds and coriander seeds to the pot, stirring for 1 minute until fragrant. Stir in 2 diced tomatoes and cook for 3 minutes until tomatoes break down.
4. Step 4: Return seared lamb to the pot, then add lentils, chickpeas, chicken broth, salt, and pepper. Bring to a gentle simmer, cover, and cook on low heat for 1 hour 45 minutes, stirring occasionally to prevent sticking.
5. Step 5: Meanwhile, finely slice remaining 1 onion. In a small pan, heat 1 tsp olive oil over medium heat and cook sliced onions until deeply golden and caramelized (about 12 minutes), stirring frequently.
6. Step 6: After stew has cooked, stir in caramelized onions, then simmer uncovered for 15 minutes to thicken slightly. Adjust seasoning to taste before serving.