Ingredients

• 1 pound lentils, rinsed and picked over to remove debris
• 1/2 pound lean lamb cubes
• 6 cups reduced-sodium vegetable or chicken broth
• 1 (28-ounce) can diced tomatoes
• 3 tablespoons tomato paste
• 1 tablespoon balsamic vinegar
• 1 chopped onion
• 2 celery stalks, chopped
• 2 carrots, chopped
• 3 cloves garlic, minced or 3 teaspoons pre-minced garlic
• 2 teaspoons dried rosemary
• 1 teaspoon dried thyme
• 2 bay leaves
• 1/4 cup chopped fresh parsley leaves
• Salt and ground black pepper

Instructions

1. Watch how to make this recipe.
2. In a slow cooker, combine all ingredients but the parsley, salt and black pepper.
3. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
4. Just before serving, remove bay leaves, stir in parsley and season, to taste, with salt and black pepper.