Yield:
Makes 6 servings.Ingredients
2 pounds boned lamb
2 tablespoons olive oil
4 cups water
1-1/2 cups dried lentils
1 onion, chopped
4 cloves garlic, minced
1 bay leaf
1 teaspoon chopped fresh thyme (or 1/2 teaspoon dried)
1/2 teaspoon chopped fresh rosemary
1 teaspoon salt
1/2 teaspoon pepper
3 carrots, chopped
Instructions
Cut lamb into cubes and brown in oil in a large stewpot. Add water and lentils (no presoaking required), then add onion, garlic, and seasonings. Cover and simmer for 2 hours. Add carrots and cook for another 20 to 30 minutes.
