Lentils and Lamb
From Weekly Wisdom — November 2000
Beans Recipes | Meat Recipes
Yield: Makes 6 servings.
- 2 pounds boned lamb
- 2 tablespoons olive oil
- 4 cups water
- 1-1/2 cups dried lentils
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon chopped fresh thyme (or 1/2 teaspoon dried)
- 1/2 teaspoon chopped fresh rosemary
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 carrots, chopped
Cut lamb into cubes and brown in oil in a large stewpot. Add water and lentils (no presoaking required), then add onion, garlic, and seasonings. Cover and simmer for 2 hours. Add carrots and cook for another 20 to 30 minutes.
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