Lamb-Lentil Stew

13 ingredients
5 steps

Ingredients

  • 1 lb boneless lamb shoulder, cut into 1/2 inch cubes
  • 2 tablespoons cooking oil
  • 4 medium carrots, thinly sliced (2 cups)
  • 1 12 cups onions, chopped
  • 1 cup celery, chopped
  • 1 cup dry lentils (8 ounces)
  • 1 tablespoon instant chicken bouillon granules
  • 3 garlic cloves, minced
  • 2 bay leaves
  • 1 teaspoon dried oregano, crushed
  • 12 teaspoon salt
  • 18 teaspoon pepper
  • 3 cups hot water

Directions

  1. 1
    In large skillet brown lamb cubes in hot oil, drain off fat.
  2. 2
    Stir in carrots, onion, celery, lentils, bouillon granules, garlic, bay leaves, oregano, salt and pepper.
  3. 3
    Turn mixture into 2 1/2 quart casserole; add hot water.
  4. 4
    Bake, covered, at 350 till meat and vegetables are tender, about 1 3/4 hours, stirring once or twice.
  5. 5
    Add more water during cooking, if needed.

Products Matching These Ingredients

Bouillon cubes, chicken

E NOVA 4

Cut Green Beans

Spartan

A NOVA 1

Cut & peeled baby carrots

A NOVA 1

Cut & peeled baby carrots

A NOVA 1
Salt marsh lamb& mint hand cook crips

Salt marsh lamb& mint hand cook crips

M&S

C NOVA 4

Bouillon cubes

E NOVA 4

Chicken Bouillon Cubes

Tone's

NOVA 4

Dry-cured pork shoulder

E NOVA 4

Hot spice roasted lamb vindaloo spicy yogurt turmeric rice

B NOVA 4

Pork shoulder marinated for carnitas

D NOVA 4

Pork Shoulder For Carnitas

Tyson

A NOVA 4

More Recipes to Try

Cheesy Ham and Egg Sandwich

5 ingredients

Black Bean and Beef Chilaquiles with Fried Eggs

24 ingredients

Indian Spice Walnuts

6 ingredients

Yam Cran-Apple Delight

8 ingredients

Crockpot Beef Stew

8 ingredients

How to Make Zucchini Noodles

2 ingredients

Vegetable Roll-Ups

7 ingredients

Linguine in Mushroom Sauce

7 ingredients

Sis Myrna's Cream Cheese Icing Recipe

4 ingredients

Zesty Shrimp Dip

6 ingredients

Grilled Tuna Melt

5 ingredients

Carrot and Honey Muffins

9 ingredients