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Lentils and Lamb

by in Nov 2000
Lentils and Lamb
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Yield: Makes 6 servings.

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  • 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.
Updated Wednesday, February 9th, 2005

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