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Hearty Lamb and Lentil Stew

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  • Level: Easy
  • Total: 4 hr 20 min
  • Prep: 20 min
  • Cook: 4 hr
  • Yield: 4 servings
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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


  1. In a slow cooker, combine all ingredients but the parsley, salt and black pepper.
  2. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
  3. Just before serving, remove bay leaves, stir in parsley and season, to taste, with salt and black pepper.