Photo: Hearty Lamb and Lentil Stew Recipe
Ingredients
- 1 pound lentils, rinsed and picked over to remove debris
- 1/2 pound lean lamb cubes
- 6 cups reduced-sodium vegetable or chicken broth
- 1 (28-ounce) can diced tomatoes
- 3 tablespoons tomato paste
- 1 tablespoon balsamic vinegar
- 1 chopped onion
- 2 celery stalks, chopped
- 2 carrots, chopped
- 3 cloves garlic, minced or 3 teaspoons pre-minced garlic
- 2 teaspoons dried rosemary
- 1 teaspoon dried thyme
- 2 bay leaves
- 1/4 cup chopped fresh parsley leaves
- Salt and ground black pepper
Directions
In a slow cooker, combine all ingredients but the parsley, salt and black pepper.
Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
Just before serving, remove bay leaves, stir in parsley and season, to taste, with salt and black pepper.
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By CucinAmore916
Gold River, CA
on January 05, 2013
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Amazing! I prefer to cook it in a dutch oven for 2-3 hours on medium-low, and add parsnips. Very tasty!
By schnooks156_111...
Neshanic Statio...
on March 06, 2011
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This was very easy to make. The flavor was very good. There was not enough lamb in the stew, it was mostly lentils and vegies. Next time I would decrease the lentils and add more lamb.
By Fiorella_Rose
on October 07, 2010
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I loved it. I just substituted the lamb for italian sausage instead. Adding more meat to this meal makes all the difference. My husband and I both really like lentils, so this meal was a real winner with us.
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