Slow-Cooked Haleem with Spiced Lentils

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A deeply flavorful and aromatic stew of slow-cooked meat, lentils, and wheat, infused with warm spices and served with naan or bread. This Asian recipe, ready in about 160 minutes, pairs lamb shoulder, dried red lentils, wheat berries for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 4, 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 lb, cut into 1/2-inch cubes lamb shoulder
• 1/2 cup, rinsed dried red lentils
• 1/2 cup, soaked overnight wheat berries
• 1 large, finely chopped onion
• 2 tbsp ginger paste
• 2 tbsp garlic paste
• 3 tbsp ghee
• 2 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 1/2 tsp ground cloves
• 1/4 tsp cayenne pepper
• 4 cups chicken broth
• 1 cup plain yogurt
• to taste salt
• for garnish fresh cilantro

The blender we’d make this in → Best Blenders for 2026: Top Picks + Smoothie Season Buying Guide

Instructions

1. Step 1: In a large pot, combine 1 lb lamb shoulder (cut into 1/2-inch cubes), 1/2 cup dried red lentils (rinsed), 1/2 cup wheat berries (soaked overnight), and 4 cups chicken broth. Bring to a boil over high heat, then reduce to low and simmer covered for 2 hours until the lamb is tender and the lentils are cooked.
2. Step 2: Heat 3 tbsp ghee in a skillet over medium heat. Add 1 large onion (finely chopped) and cook for 5 minutes until golden. Add 2 tbsp ginger paste and 2 tbsp garlic paste, cooking for 2 more minutes until fragrant.
3. Step 3: Add 2 tbsp ground cumin, 1 tbsp ground coriander, 1 tsp ground cinnamon, 1/2 tsp ground cardamom, 1/2 tsp ground cloves, and 1/4 tsp cayenne pepper to the onion mixture, stirring for 1 minute until the spices are aromatic.
4. Step 4: Once the stew has simmered for 2 hours, remove the pot from heat and let cool slightly. Transfer half of the stew (including the meat and lentils) to a blender and blend until smooth, then return to the pot.
5. Step 5: Stir in 1 cup plain yogurt and salt to taste. Simmer uncovered for 15-20 minutes, stirring occasionally, until the haleem thickens to a porridge-like consistency. If too thick, add a little water.
6. Step 6: Garnish with fresh cilantro and serve hot with naan.