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Recipe courtesy of Robin Miller

Show: Quick Fix Meals with Robin Miller

Episode: Slow It Down

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Slow-Cooked Lamb-Lentil Stew (03:46)

Total:: 4 hr 20 min
Prep:: 20 min
Cook:: 4 hr

Yield:: 4 servings

Level:: Easy

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

Watch how to make this recipe.

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.

My Private Notes

Name: Hearty Lamb and Lentil Stew
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT4H0M0.000S
Total time: P0Y0M0DT4H20M0.000S
Yield: 4 servings
Cuisine: american
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