Hearty Lamb and Lentil Stew |
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Prep Time: 20 Minutes Cook Time: 4 Minutes |
Ready In: 24 Minutes Servings: 4 |
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Show: Quick Fix Meals with Robin Miller. Episode: Slow It Down Ingredients:
1 lb lentils, rinsed and picked over to remove debris |
1/2 lb lamb, cubed |
6 cups vegetable stock or 6 cups chicken broth |
1 (28 ounce) can diced tomatoes |
3 tablespoons tomato paste |
1 tablespoon balsamic vinegar |
1 onion, chopped |
2 celery ribs, chopped |
2 carrots, chopped |
3 garlic cloves, minced |
2 teaspoons dried rosemary |
1 teaspoon dried thyme |
2 bay leaves |
1/4 cup fresh parsley leaves, chopped |
salt & fresh ground pepper |
Directions:
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.
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