Lamb and Lentil Stew
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.