Lamb and Lentil Stew
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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 |
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. |