One Pot Lamb and Lentils Stew
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One Pot Lamb and Lentils Stew
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| Servings | Prep Time |
| 8people | 25minutes |
| Cook Time |
| 45minutes |
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Ingredients
- 1tbsp olive oil
- 1medium carrot diced
- 1medium celery stalk diced
- 1large onion chopped
- 2large garlic cloves, minced
- 1pound lean ground lambyou can also use small cubes
- 3tbsp sherry vinegar
- 1/4cup red wine
- 1pound black lentils, rinsed
- 1can chickpeas, drained
- 1tsp cumin powder
- 1/2tsp smoked paprika
- 3tbsp tomato paste
- 1cup canned tomatoes, chopped
- 1tsp fresh thyme chopped
- 1cup peeled and cubed potatoes
- 3cups chicken stock
- 2 bay leaves
- 1 salt and pepper
- 3tbsp chopped parsley
Instructions
- Heat the olive oil in a large heavy-bottomed pan and add the carrot, celery and onion. Cover and cook for until softened, which should take just a couple minutes. Then add the garlic and lamb and cook, stirring and crumbling the ground lamb or turning the lamb chunks as needed, until browned on the outside but still pink on the inside, about 5 minutes. Add the vinegar and wine and cook for 5 minutes or until the liquid evaporates.
- Add the lentils, chickpeas, cumin and paprika and cook, stirring occasionally, for a few minutes.
- Stir in the tomato paste, tomatoes, thyme, potatoes, chicken stock and bay leaves. Season with salt and pepper and cook on medium heat for 45 minutes, or until the lentils are soft but not mushy, sorta like cooking pasta until it’s al dente. Stir with a wooden spoon from time to time.
- Remove and discard the bay leaves, season with salt and pepper and serve sprinkled with the parsley.
Recipe Notes
Add some sliced avocado and fresh spinach for extra green power. Leftovers are outstanding spooned on flat bread—we call it lamb pizza.