Lamb-Lentil Stew
- Ready In:
- 2hrs 15mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 1 lb boneless lamb shoulder, cut into 1/2 inch cubes
- 2 tablespoons cooking oil
- 4 medium carrots, thinly sliced (2 cups)
- 1 1⁄2 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
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper
- 3 cups hot water
directions
- In large skillet brown lamb cubes in hot oil, drain off fat.
- Stir in carrots, onion, celery, lentils, bouillon granules, garlic, bay leaves, oregano, salt and pepper.
- Turn mixture into 2 1/2 quart casserole; add hot water.
- Bake, covered, at 350 till meat and vegetables are tender, about 1 3/4 hours, stirring once or twice.
- Add more water during cooking, if needed.
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RECIPE SUBMITTED BY
Stephanie S.
Lincoln, NE
<p>Hello! I am in Nebraska with three of my four children and a husband of 20 yrs.(the fourth child is in the Army stationed at Fort Bragg) I get to be a stay home mom and LOVE it.(which gives me time to look for new recipes...LOL) We like to camp, play sports,watching movies and lots more. I have a fairly large collection of recipe books, but then you can't ever have enough...right? I came across this site(recipezaar) and instantly fell in love with it. I am sooooo glad I found it.<img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg alt= /> <img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/CameraLesschef-STICKER.jpg alt= /> <br /><img src=http://i13.photobucket.com/albums/a254/Sharon123/Copyoftag300-banner.jpg border=0 alt=Susie's Banner for Newest Zaar Tag /> <br /><img src=http://i13.photobucket.com/albums/a254/Sharon123/NZT-2-AnnaciasZaarTagbanner.jpg border=0 alt=Annacia's banner for Zaar Tag /></p>