Hearty One-Pot Lamb, Lentil & Vegetable Stew

Ingredients

• 2 tablespoonsOlive oil
• 1.3 lbLamb stew meat, cubed
• 1 mediumYellow onion, chopped
• 2 mediumCarrots, peeled and diced
• 2Celery stalks, diced
• 3 clovesGarlic, minced
• 1 teaspoonDried thyme
• 1Bay leaf
• 5.3 ozBrown or green lentils, rinsed
• 14.1 ozDiced tomatoes, canned
• 3.125 cupsBeef or lamb broth
• 2 mediumPotatoes, peeled and cubed
• 1 teaspoonSalt
• 0.5 teaspoonBlack pepper
• 2 tablespoonsFresh parsley, chopped (for garnish)

Instructions

1. 1

   Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the cubed lamb meat and brown on all sides for 5-7 minutes. Remove the lamb from the pot and set aside.

   ⏱ 7 min
2. 2

   Reduce heat to medium. Add the chopped onion, diced carrots, and diced celery to the pot. Sauté for 5-7 minutes until softened. Stir in the minced garlic and dried thyme, cooking for an additional 1 minute until fragrant.

   ⏱ 8 min
3. 3

   Return the browned lamb to the pot. Add the rinsed lentils, canned diced tomatoes, beef or lamb broth, bay leaf, salt, and black pepper. Stir to combine. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 45 minutes.

   ⏱ 45 min
4. 4

   Add the cubed potatoes to the stew. Continue to simmer, covered, for another 20-25 minutes, or until the lamb and potatoes are fork-tender and the lentils are cooked through.

   ⏱ 25 min
5. 5

   Remove the bay leaf from the pot. Taste the stew and adjust seasoning as needed. Ladle into bowls and garnish with fresh chopped parsley, if desired. Serve hot.