Lentil Stew with Sweet Potatoes and Lamb

October 13, 2016

Ingredients

  • 1 pound ground lamb
  • 2 cloves garlic, chopped
  • 2 tablespoons stone ground dijon mustard
  • 1 14-ounce can stewed tomatoes
  • 4 cups chicken stock (or vegetable broth)
  • 2 cups water
  • 1 1/4 cups brown lentils
  • 2 sweet potatoes, peeled and cubed
  • salt and pepper

Instructions

1. In a large saucepan Dutch oven, saute ground lamb with garlic cloves until lamb is still a little pink (about 7 minutes) . Add mustard, tomatoes, stir well. Season with salt and pepper.

2. Add lentils, stir well. Add chicken broth and water. Bring to a boil, reduce heat and simmer 30 minutes. Add sweet potatoes, and cook 15 minutes or until potatoes and lentils are tender. Garnish with chopped chives.

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Ingredients

  • 1 pound ground lamb
  • 2 cloves garlic, chopped
  • 2 tablespoons stone ground dijon mustard
  • 1 14-ounce can stewed tomatoes
  • 4 cups chicken stock (or vegetable broth)
  • 2 cups water
  • 1 1/4 cups brown lentils
  • 2 sweet potatoes, peeled and cubed
  • salt and pepper
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