Lamb and lentil stew
This is an easy one pot lamb and lentil stew. Filling and hearty, it is the perfect meal for a blustery spring day
Servings: 4 people
Cost: £2.35
Equipment
- Large pan
- Sharp knife
- Small pan
- Tablespoon
- Measuring Jug
- Sharp knife
Ingredients
- 1 tbsp oil
- 550 g lean lamb
- 1 level tbsp flour
- 4 mushrooms
- 1 onion
- 2 carrots
- 2 parsnips
- ½ turnip
- 400 g can of chopped tomatoes
- 1 lamb or beef stock cube
- 125 g dried green lentils
Instructions
- Heat the oil in a pan and cook the lamb until it is browned. Transfer to a larger pan (or slow cooker) and stir in the flour.
- Cut the vegetables to bite-sized chunks and add them to the pan with the tomatoes.
- Dissolve the stock in 400ml hot water and add to the pan
- Cover and simmer gently for an hour and a half, stir occasionally, and add a little water if needed.
- Rinse the lentils, boil for 10 minutes and add to the pan for the last 35 minutes