A woman’s place is everywhere.

Therefore, we need all the help and stamina we can get to gallop through the day and win our battles. Lentils and Chickpeas are a source of ginormous energy and taste darn good when slow cooked with savory ingredients. I like to combine them with ground lamb, tomatoes, potatoes, cumin and a pinch of smoked paprika for an easy, all-inclusive, one-pot family dish. POW!

One Pot Lamb and Lentils Stew

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Print Recipe

• CourseMain Dish, One Pot Dishes

Servings	Prep Time
8 people	25 minutes

Cook Time

45 minutes

Servings Prep Time 8 people 25 minutes

Cook Time 45 minutes

One Pot Lamb and Lentils Stew Yum Print Recipe CourseMain Dish, One Pot Dishes Servings Prep Time 8 people 25 minutes Cook Time 45 minutes Servings Prep Time 8 people 25 minutes Cook Time 45 minutes

Ingredients

• 1 tbsp olive oil
• 1 medium carrot diced
• 1 medium celery stalk diced
• 1 large onion chopped
• 2 large garlic cloves, minced
• 1 pound lean ground lamb you can also use small cubes
• 3 tbsp sherry vinegar
• 1/4 cup red wine
• 1 pound black lentils, rinsed
• 1 can chickpeas, drained
• 1 tsp cumin powder
• 1/2 tsp smoked paprika
• 3 tbsp tomato paste
• 1 cup canned tomatoes, chopped
• 1 tsp fresh thyme chopped
• 1 cup peeled and cubed potatoes
• 3 cups chicken stock
• 2 bay leaves
• 1 salt and pepper
• 3 tbsp chopped parsley

Servings: people

Instructions

1. Heat the olive oil in a large heavy-bottomed pan and add the carrot, celery and onion. Cover and cook for until softened, which should take just a couple minutes. Then add the garlic and lamb and cook, stirring and crumbling the ground lamb or turning the lamb chunks as needed, until browned on the outside but still pink on the inside, about 5 minutes. Add the vinegar and wine and cook for 5 minutes or until the liquid evaporates.
2. Add the lentils, chickpeas, cumin and paprika and cook, stirring occasionally, for a few minutes.
3. Stir in the tomato paste, tomatoes, thyme, potatoes, chicken stock and bay leaves. Season with salt and pepper and cook on medium heat for 45 minutes, or until the lentils are soft but not mushy, sorta like cooking pasta until it’s al dente. Stir with a wooden spoon from time to time.
4. Remove and discard the bay leaves, season with salt and pepper and serve sprinkled with the parsley.

Recipe Notes

Add some sliced avocado and fresh spinach for extra green power. Leftovers are outstanding spooned on flat bread—we call it lamb pizza.

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