Hearty Lamb And Lentil Dinner Stew Recipe

About this recipe

A comforting and diabetic-friendly lamb and lentil stew, perfect for dinner. Packed with tender lamb, hearty lentils, and aromatic vegetables, this dish is both satisfying and nutritious.

Ingredients

• 500G Sabarot Lentils Mix, 500G
• 1.8 Kg Daylesford Organic Lamb Shoulder Joint Boned & Rolled
• 200G All Things Butter Unsalted Butter
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 100 G Jumbo Garlic 100g
• 1 stick Organic Celery Stick
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• - Mill & Mortar Finishing Salt Flakes Gift Set
• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• - Kikkoman Soy Sauce

Instructions

1. 1. Wash and pick over 2 1/2 cups of lentils to remove any debris. Place them in a deep bowl, cover with water, and soak overnight.
2. 2. Drain the lentils, reserving the soaking liquid. Measure the liquid and add enough vegetable broth to make 4 cups in total.
3. 3. In a large pot, melt 3 tablespoons of butter over medium heat. Add 1 cup of diced onion, 2 cloves of minced garlic, 1/4 cup of diced celery, and 2 cups of diced carrot. Sauté for 5-7 minutes until the vegetables are softened.
4. 4. Add 2 1/2 pounds of lamb shoulder, cut into chunks, to the pot. Cook for 5-7 minutes, turning occasionally, until the lamb is browned on all sides.
5. 5. Stir in 1/2 teaspoon of soy sauce, 4 teaspoons of soy sauce, and a pinch of salt. Pour in the reserved 4 cups of vegetable broth and bring the mixture to a boil.
6. 6. Add the soaked lentils to the pot. Reduce the heat to low, cover, and simmer for 45-60 minutes, stirring occasionally, until the lentils and lamb are tender.
7. 7. Taste and adjust seasoning if necessary. Serve the stew hot, garnished with fresh herbs if desired.