Lamb Chili With Lentils Recipe (2024)

This has become a winter staple in my kitchen. I make a big batch and put portions in the freezer. Heat it up for a quick and tasty lunch or dinner To make it healthier, I double the amount of lentils and halve the amount of ground lamb. Lamb is so flavorful, you really don't need to use a lot.

Would recommend skimming off some of the fat before adding the spices. Used a baster, which worked well.
Delicious!

This recipe seems a bit dated - it's from 1993, when American palates were blander. I ended up adding sambal and sriracha. Next time I'll try it with diced rather than ground lamb, increase all spices, and include corriander, chopotle, and get to a more robust version. I love the mix of lentils and lamb.

We loved this and will make it again. I added chopped cilantro stems and harissa to the chili, then sprinkled chopped cilantro, parsley and mint over the top. Served with lime wedges, feta and yogurt.

Just divine. I combined a few suggestions:1 lb of lamb (but do yourself a favor and buy 2 lbs because you'll want to make it again very soon!)1 1/2 c lentils (I'm afraid 2 c would have left the chili too firm)4 Tablespoons chili powder, also increased the cumin Topped with plain Greek yogurt harissa, cilantro, and mint in addition to the parsleyI did not add the lime because I am out of them, but it is already rather acidic due to the tomatoes, especially if you're adding harissa.

Cook lamb mixture for at least an hour to temper tomatoes and blend flavor then add lentils

I increased the chili powder to 4 tablespoons, added 1/2 teaspoon garlic powder, and served it alongside roasted potatoes that had been seasoned with smoked paprika. The smoked paprika really lifted the chili. Next time I’ll add some smoked paprika to the chili itself, and increase the amount of cumin (I love lamb and cumin).

Interesting and delicious, but lamb and lentils make for an unusual variation that won't please everyone searching for the ultimate, 5-star TexMex chili. I for one couldn't help adding Hatch green chiles and topping with Cholula sauce.

To thicken I was considering adding red lentils as well

This was a big hit. I used left over cooked lamb, cut in small pieces. Worked very well. We had leftovers on rice. Also, very good. I did cut back on the lentils (1/2 cup - personal preference).

I changed this quite a bit for a less Tex mex flavour. I used harissa instead of chili power and coriander instead of cumin. I added raisins for a bit of sweetness and also a tsp or so of pomegranate molasses. Topped w feta and yogurt. It was delicious.

I like to add two carrots cut in 1/2 inch dice, and a green pepper for color

Added a touch of gochujang paste for added kick

Gosh I loved this. Made it as written but added an extra teaspoon of cumin, a teaspoon of coriander, a teaspoon of garlic powder, and a half teaspoon of chipotle powder. Sublime.

Swapped in ground bison; increases to 4 tbsp chile; swapped water for broth; cooked lentils in the stew rather than separately.

Add more spice and tomato paste. *****

What a wonderful dish! I added a few Hatch chilies I had in the fridge and fried 3 pieces of chopped bacon, removed the bacon bits before adding the lamb. I'll be making this on a regular basis this fall/winter.

i made this and added dried basil and more cumin and a spash of balsamic vinegar (always add vinegar with tomato; it brightens the dish). make sure the bay leaves are large to ensure you fish it out before serving. serving it with dollop of sheep yogurt and french baguette (to mop up the sauce). does this taste good? i know it will.

pretty good! I cooked it in the tagine, with cubed lamb- simmered for about 90 minutes.

I love this recipe. Like some others have mentioned, I also halve the lamb and double the lentils and serve over basmati or with a nice pita. It’s delicious and filling and will be a fall/winter staple for us.

Fabulous dish! Made per the recipe with lamb stew meat cut into small cubes. Served it with a French Bordeaux and one of my husband's baguettes. Will definitely make again and again.

Delicious and unique take on chili. I’m lucky to live near a city market with niche butchers, and our lamb specialist grinds his from fresh New Zealand leg. I’d otherwise use fresh lamb before supermarket frozen ground.DON’T follow the notes suggesting you double the spices or add chipotle, siriacha or sambal. I like heat too, but it would destroy the subtle interplay between the gamey lamb and lentils here. Try using a bit more jalapeño. Or if you need heat, try a different chili recipe.

I liked this dish, though I kept wanting to add cinnamon to it since it’s ground lamb and I always think moussaka. Added harissa and smoked paprika, and let the lamb simmer for 1 hour before adding the lentils. Rich depth of flavor. I’d love to bring a pot of this recipe to a neighborhood chili cook off and tell none of the Midwesterners that the protein is lamb. I bet they’d like it even tho they “hate” lamb.

Made this without spice and added juice of 1 lemon at end. So healthy tasting!

Two pounds of lamb is definitely a lot—can easily double the veg! Didn’t have a jalapeño so made it smokier with a dried ancho chili and cayenne for kick, and crumbled feta on top for a bit of creaminess. Absolutely delicious, and becomes even more flavorful as leftovers! Only issue for me was that the lentils took a bit more time to soften up than the recipe said, so taste as you go.