Spanish Lamb and Lentil Stew
Servings
4Serving size
about 2 cupsThis recipe can easily be multiplied, makes great leftovers, and freezes well.
Ingredients
| 12 ounces Lamb shoulder (or pork shoulder) |
| 2 medium White or yellow onions (sliced) |
| 1 cups No salt added vegetable stock (or chicken stock)(divided) |
| 2 tsp., leaves Dried oregano |
| 1 tsp. Paprika |
| 1 tsp., whole Ground cumin |
| 12 large Green olives (green olives; thinly sliced) |
| 2 Tbsp. No salt added tomato paste |
| 1/2 tsp. Salt |
| 1 1/4 cup Black Lentils (Urad Dal) |
| 2 large Green bell peppers (seeded and cut into 1 inch chunks) |
Instructions
Place a large skillet or dutch oven over medium high heat.
Place the lamb in the pan and cook for about 4 minutes until lightly browned. Stir frequently.
Add 1 cup of the stock and the oregano, paprika, cumin and black pepper.
Cover the pot and place in the oven.
Cook for 40 minutes.
Add the lentils, olives, tomato paste, the green peppers and the remaining 2 cups of stock to the pot.
Stir gently.
Cook for another 20 to 30 minutes until the lentils are just soft.
Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Stews are great: It’s just that simple. You can throw it all in a pot, put the pot on to cook, and two hours later you have dinner. The great thing is that this is so versatile and this is typified by the fact that every culture has a hundreds of stew recipes.