| Level: | Easy |
| Total: | 4 hr 20 min |
| Prep: | 20 min |
| Cook: | 4 hr |
| Yield: | 4 servings |
Ingredients
- 1 pound lentils, rinsed and picked over to remove debris
- 1/2 pound lean lamb cubes
- 6 cups reduced-sodium vegetable or chicken broth
- 1 (28-ounce) can diced tomatoes
- 3 tablespoons tomato paste
- 1 tablespoon balsamic vinegar
- 1 chopped onion
- 2 celery stalks, chopped
- 2 carrots, chopped
- 3 cloves garlic, minced or 3 teaspoons pre-minced garlic
- 2 teaspoons dried rosemary
- 1 teaspoon dried thyme
- 2 bay leaves
- 1/4 cup chopped fresh parsley leaves
- Salt and ground black pepper
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 984 |
| Total Fat | 46 g |
| Saturated Fat | 22 g |
| Carbohydrates | 104 g |
| Dietary Fiber | 19 g |
| Sugar | 18 g |
| Protein | 44 g |
| Cholesterol | 54 mg |
| Sodium | 1944 mg |
Reviews
Amazing! I prefer to cook it in a dutch oven for 2-3 hours on medium-low, and add parsnips. Very tasty!
This was very easy to make. The flavor was very good. There was not enough lamb in the stew, it was mostly lentils and vegies. Next time I would decrease the lentils and add more lamb.
I loved it. I just substituted the lamb for italian sausage instead. Adding more meat to this meal makes all the difference. My husband and I both really like lentils, so this meal was a real winner with us.
This stew was DELICIOUS!!!!! Now, if you are a meat and potatoes person it’s understandable that you wouldn’t go nuts over this recipe. Next time when you see a pound of lentils and 8oz of meat in a recipe, you may want to pass that one up.
No tweaking what so ever. It was hearty and yummy and screaming with flavor.
No tweaking what so ever. It was hearty and yummy and screaming with flavor.
Does anyone think that the lentils are too tough…maybe they should soak overnight before they go into the stew…otherwise good flavor
with just a few tweaks, this could be a much better recipe… of course, the adjusted meat to bean ratio as noted above, but then I’d saute the aromatics first in a little olive oil and set aside, then slightly brown the meat in the same pan and set aside, then deglaze the pan with the vinegar (or a little red wine), then add it all to the pot and continue with the recipe.
Well we made this for a while now. The only thing is we increased the amount of meat to 1 1/2 pounds of Beef, or 2 pounds of lamb. and omited the parsley. we also made this recipe using venison. It is one of our favorite stews now.
I made this and used 2 lbs of lamb since only 1/2 lb seemed like way too little for a meal of this size. It was really good! I had only put in half the lentils (based on the comments I saw here) but my husband threw the rest of them into the crock pot after I left. No matter — it was very tasty!
I make lentil soup a lot with ham, but this was a nice change of pace. I agree, though, that too many lentils. I saw her make this on tv and I swear she only used one cup. That’s what I used (half a bag of lentils). It’s much better. I used two lamb chops (or about a pound of lamb) and cut them up. I also didn’t have rosemary so instead I just used Herbs de Provence (3 tsp) and cut out the Thyme. Perfect.
I have tried two of Robin Miller’s recipes now and both of them were obviously not tested properly or whoever entered them into the website messed up the proportions. C’mon now folks, using a whole POUND of dried lentils with a meager 1/2 pound of meat? And yes, it would have been nice if the feta cheese (wasn’t sure what that was) on the picture were included as part of the recipe. I am definately not going to use Robin’s recipes any more. Tyler and Rachaels recipes have been infinitely better, that’s for sure. Yuck to Robin’s recipe