Lentils and Lamb Recipe

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Yield: Makes 6 servings.

• 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

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.