Hearty Lamb and Lentil Stew (Robin Miller) |
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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 4 |
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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:
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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