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Lamb and Lentil Stew




Source of Recipe


unknown






Recipe Introduction


This is an absolutely delectible stew. Perfect Fall meal with a really hearty crusty loaf and a meltingly soft brie.





List of Ingredients



• 2 T. olive oil
  
• 1 lb. boneless lamb cut into 1" pieces
  
• 1 c. chopped celery
  
• 1 c. chopped onion
  
• 2 garlic cloves - minced
  
• 1 - 16 oz. can tomatoes - crushed
  
• 2 t. chicken broth granules
  
• 1 t. salt
  
• 1/3 t. oregano
  
• 1/4 t. pepper
  
• 1 bay leaf
  
• 1 c. lentils
  
• 2 c. chopped carrots
  






Instructions



1. Saute lamb chunks in oil to brown. Pour off fat.
   
2. Add onions, celery and garlic. Saute for a few minutes.
   
3. Add tomatoes, 1 c. water, chicken granules, salt, oregano, pepper and bay leaf. Bring to a boil. Reduce heat and simmer for one hour.
   
4. Rinse and drain lentils. Add lentils, carrots and 2 1/2 c. water to stew. Return to a boil, reduce to simmer and cover. Simmer one hour, stirring occasionally.