Lamb and Lentil Stew
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
- 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.
Source: food.com