Slow Cooker Mediterranean-Style Lentils and Lamb - 27g Carbohydrate; 11g Dietary Fiber 1/4 cup extra-virgin olive oil 2 pounds lamb shoulder meat -- fat trimmed, cut into 1-inch pieces 1 1/2 teaspoons salt 1/2 teaspoon freshly ground black pepper 2 medium onions -- coarsely chopped 3 medium carrots -- cut into 1-inch lengths 3 stalks celery -- coarsely chopped 2 teaspoons dried thyme 14 ounces canned crushed tomatoes -- with juice (1 can, to 15-oz) 1 cup green lentils 2 cups chicken broth
Heat the oil in a large skillet over medium-high heat. Sprinkle the lamb evenly with the salt and pepper. Add the meat a few pieces at a time to the skillet and brown on all sides. Transfer the meat to the insert of a 5 to 7-quart slow cooker. Add the onions, carrots, celery, and thyme to the same skillet and saute until the vegetables begin to soften and the onions begin to turn translucent. Add th tomatoes and heat, scrapping up any browned bits from the bottom of the pan. Transfer the contents of the skillet to the slow-cooker insert and stir in the lentils and chicken broth. Cover and cook on low for 8 to 10 hours, until the meat and lentils are tender. Skim any fat from the top of the stew. Serve from the cooker set on warm. Serves 6 to 8. AuthorNote: Stretching the protein in your slow-cooker dishes not only saves you money but also introduces legumes into your family's diet. In this dish, which is served frequently in French bistros, lentils pair well with lamb and help thicken the thyme-flavored sauce. If you can only find brown lentils, increase the broth to 3 cups and add about 40 minutes to the cooking time. Cuisine: "Mediterranean" Source: "Slow Cooker: The Best Cookbook Ever by Diane Phillips, 2009." S(Formatted by Chupa Babi): "Feb 2010" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 490 Calories; 31g Fat (55.8% calories from fat); 28g Protein; 27g Carbohydrate; 11g Dietary Fiber; 74mg Cholesterol; 842mg Sodium. Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 4 1/2 Fat. NOTES : Cooker: 5 to 7-quart Time: LOW for 8 - 10 hours _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
