Lamb with Lentils Crock Pot
Savor the rich, hearty flavors of this Lamb with Lentils Crock Pot recipe, a comforting one-pot meal perfect for any occasion. Tender chunks of seared lamb shoulder are slow-cooked to perfection alongside protein-packed green lentils, earthy vegetables like carrots, celery, and onion, and aromatic spices such as cumin, paprika, and thyme. A base of tomato paste, diced tomatoes, and low-sodium stock infuses every bite with a robust depth of flavor, while a garnish of fresh parsley adds a vibrant finish. This slow-cooked lamb dish is easy to prepare with minimal hands-on time, making it an ideal choice for busy weeknights or lazy Sunday dinners. Simply set it in your crock pot, let the magic happen, and enjoy a wholesome, satisfying meal with just a touch of rustic elegance.
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Recipe Information
Ingredients
- 2 pounds lamb shoulder (boneless, cut into 2-inch chunks)
- 1 cup green lentils
- 1 large yellow onion (chopped)
- 2 medium carrots (sliced into rounds)
- 2 stalks celery stalks (sliced)
- 3 cloves garlic cloves (minced)
- 2 tablespoons tomato paste
- 14.5 ounces diced tomatoes (canned, with juices)
- 3 cups chicken or beef stock (low sodium)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Heat the olive oil in a large skillet over medium-high heat.
Season the lamb chunks with salt and black pepper, then sear them in the skillet until browned on all sides, about 4-5 minutes. Work in batches if needed. Transfer the lamb to the crock pot.
In the same skillet, add the chopped onion, carrots, and celery. Sauté for 3-4 minutes until softened, then add the minced garlic and cook for an additional 1 minute.
Stir in the tomato paste, cooking for 1-2 minutes until it darkens slightly. Add this mixture to the crock pot with the lamb.
Add the lentils, diced tomatoes (with their juices), and chicken or beef stock to the crock pot.
Stir in the ground cumin, paprika, dried thyme, and additional salt and black pepper as needed.
Cover the crock pot and cook on low for 6-7 hours or on high for 3-4 hours, until the lamb is tender and the lentils are soft.
Once done, taste and adjust seasoning if needed.
Serve warm, garnished with fresh parsley.
Nutrition Facts
Calories |
3025 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.9 g | 274% | |
| Saturated Fat | 77.4 g | 387% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 4287 mg | 186% | |
| Total Carbohydrate | 94.4 g | 34% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 30.8 g | ||
| Protein | 193.7 g | 387% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 373 mg | 29% | |
| Iron | 27.0 mg | 150% | |
| Potassium | 4966 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
