Lamb and Lentil Stew

April 13, 2011

This is another recipe I found in a supermarket magazine. I tried it out on my husband and he liked it so I am adding it here for safekeeping as I know I will lose the magazine. I was a bit unsure what the combination of lamb and lentils would be like but it is actually a very nice and tasty stew. The recipe in the magazine was for cooking on the stove, but I actually tried this in my slow cooker as well and it turned out really nicely. Unfortunately I forgot to take a picture of it so you will have to try it and find out what it looks like, but it is definitely worth a go.

Ingredients

Instructions

  1. Heat the oil in a pan and cook the lamb until it is browned. Transfer to larger pan (or slow cooker) and stir in the flour.
  2. Cut the vegetables to bite sized chunks and add them to the pan with the tomatoes.
  3. Dissolve the stock in 400ml hot  water and add to the pan
  4. Cover and simmer gently for an hour and a half, stir occasionally and add a little water if needed.
  5. Rinse the lentils, boil for 10 minutes and add to the pan for the last 35 minutes

Serve with mash.

When I did this in my slow cooker I just added all the ingredients including the lentils and left on medium for about five hours. This also seemed to work well and it tasted just the same.  I would love to know what you think if you try this.

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