Spanish Lamb and Lentil Stew
Servings
4Serving size
about 2 cupsThis recipe can easily be multiplied, makes great leftovers, and freezes well.
Serve with Brown Rice
Ingredients
| 2 medium White onions (sliced) |
| 12 ounces Lamb shoulder (or pork shoulder) |
| 1 cups No salt added vegetable stock (or chicken stock)(divided) |
| 2 tsp., leaves Dried oregano |
| 1 tsp. Paprika |
| 1 tsp.. 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 the lamb in the bottom of a medium sized stock pot and cover with the onions.
Add 1 cup of the chicken stock and the oregano, paprika, cumin and black pepper.
Cover the pot and place in the oven.
Cook for 60 minutes.
Remove the pot from the oven and gently take the lamb out of the pot and set on a plate.
Add the lentils, olives, tomato paste, and the remaining 2 cups of chicken stock to the pot.
Stir gently and place the lamb back in the pot, covering it with the onion and lentil mixture.
Cook for 30 minutes and add the green peppers.
Cook for another 30 minutes. Using two forks, gently shred the lamb. Fold the shredded meat into the stew and serve.
Serve this recipe with one of these starch side dishes.
Brown Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…
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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.