Lamb & Lentil Stew

• 500 g diced lamb
• 1 onion, diced
• 2 carrots, diced
• 2 celery sticks, diced
• 150 g green lentils
• 400 g tinned chopped tomatoes
• 500 ml lamb or beef stock
• 2 sprigs fresh rosemary
• 1 tbsp olive oil

Method

1. 1

   Heat olive oil in a large pot. Brown the lamb in batches. Set aside.

   ~8 min
2. 2

   Add onion, carrots, and celery. Cook until softened.

   ~5 min
3. 3

   Return the lamb. Add lentils, tomatoes, stock, and rosemary.

4. 4

   Bring to the boil, then simmer gently for 90 minutes until lamb is tender and lentils are soft.

   ~90 min
5. 5

   Season and serve.