Lamb Chili With Lentils

Name: Lamb Chili With Lentils
Total time: 1 h
Yield: 8 servings or more
Cuisine: french
Ingredients: 1 tablespoon olive oil; 2 pounds lean lamb, preferably from the leg, coarsely ground or cut into 1/4-inch cubes; 2 cups finely chopped onions; 2 tablespoons finely chopped garlic; 1 cup finely chopped celery; 1 cup finely chopped sweet red pepper; 1 jalapeno pepper, cored, seeded and chopped fine; 1 teaspoon ground cumin; 3 tablespoons chile powder; 1 teaspoon crumbled fresh oregano, or 2 teaspoons dried; 2 bay leaves; 3 cups canned crushed tomatoes; 1 cup chicken broth, fresh or canned; Salt and freshly ground pepper to taste; 1 cup dried green lentils; Sour cream for garnishing; Limes for garnishing

By Pierre Franey

Total Time: 1 hour
Rating: 5(552)
Notes: Read community notes

Mr. Franey brought this French-inspired variation of the American classic to The Times in 1993 his 60-Minute Gourmet column. In a nod to his country of origin, he calls for lamb instead of beef, and tiny green lentils for red kidney beans. Beyond that, you'll recognize most of the players – onions, garlic, celery, red pepper, jalapeño, cumin and chile powder. It is a sophisticated take on traditional cowboy fare. Serve it alone or over rice.

Featured in: 60-Minute Gourmet

Learn: How to Make Chili

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Ingredients

Yield:8 servings or more

1tablespoon olive oil
2pounds lean lamb, preferably from the leg, coarsely ground or cut into ¼-inch cubes
2cups finely chopped onions
2tablespoons finely chopped garlic
1cup finely chopped celery
1cup finely chopped sweet red pepper
1jalapeno pepper, cored, seeded and chopped fine
1teaspoon ground cumin
3tablespoons chile powder
1teaspoon crumbled fresh oregano, or 2 teaspoons dried
2bay leaves
3cups canned crushed tomatoes
1cup chicken broth, fresh or canned
Salt and freshly ground pepper to taste
1cup dried green lentils
Sour cream for garnishing
Limes for garnishing

Ingredient Substitution Guide

Preparation

Step 1
Heat the oil in a large heavy pot, and add the meat. Cook over medium-high heat for three or four minutes, stirring with a heavy metal kitchen spoon to break up any lumps.
Step 2
Add the onions, garlic, celery, red pepper, jalapeno pepper, cumin and chile powder, and stir to blend well. Cook until the onions are translucent.
Step 3
Add the oregano, bay leaves, tomatoes and chicken broth along with 1 cup water and salt and pepper. Bring to a boil, stirring often. Cook for 20 minutes.
Step 4
Place the lentils in a saucepan with 3 cups of water, and salt to taste. Bring to a boil, and simmer for 15 minutes, stirring often. Drain.
Step 5
Add the lentils to the meat mixture. Cook for 10 minutes, stirring often. Remove bay leaves. Serve with a dollop of sour cream, and wedges of lime if desired.

Ratings

5 out of 5

552 user ratings

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Private Notes

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Cooking Notes

Denise6 years ago

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.

Suzanne M6 years ago

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

Stephanie6 years ago

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.

Fabulous!6 years ago

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.

Emily5 years ago

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 parsley I 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.

Gail5 years ago

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

JRead6 years ago

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).

tarryall6 years ago

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.

Eric6 years ago

To thicken I was considering adding red lentils as well

Sharon Benoit6 years ago

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).

neurodrew2 months ago

I usually use packaged store ground lamb, brown it and let it cool a bit, then pour off the excess fat. Otherwise I follow the recipe exactly

Lindsay4 months ago

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.

neurodrew4 months ago

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

Victoria4 months ago

Added a touch of gochujang paste for added kick

Rommy5 months ago

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.

Amina1 year ago

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

linda1 year ago

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

Chuck B1 year ago

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.

wilks2 years ago

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.

MS2 years ago

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

Rachel W.3 years ago

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.

Stephanie3 years ago

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.

SteveD3 years ago

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.

jennifer3 years ago

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.

kate-o3 years ago

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

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