Lamb and Lentil Stew
A warming winter one-pot dish that works well as a soup or stew.
4 people
35 minutes
10 minutes
Ingredients
- 400 g Chopped Tomatoes
- 2 - Garlic cloves, crushed
- 25 g Green Saffron Rogan Josh Spice Blend
- 500 g Lamb Fillets cut into 3cm pieces
- 1 pinch Pepper
- 1 pinch Salt
- 150 g Split Red Lentils dried
- 200 g SuperValu Baby Spinach and baby kale
- 2 tbsp SuperValu Extra Virgin Olive Oil
- 1 - SuperValu Leek roughly chopped and rinsed well
- 500 ml Water
Method
1. Heat the oil in a large, lidded, non-stick saucepan over a medium heat. Add the lamb, leek and garlic and fry for 5 minutes, stirring regularly, until lightly browned.
2. Add the spice mix and stir well to coat the lamb and leek. Continue to cook for 1 to 2 minutes, stirring well, then add the tomatoes, lentils and water and season to taste.
3. Bring to the boil, then immediately reduce the heat to a simmer. Cook for 25 minutes, stirring regularly. Add a little extra water if serving as a soup rather than a stew.
4. Stir in the spinach and baby kale and simmer for a further 2 to 3 minutes, until tender. Ladle into warmed bowls to serve.
Tip: Serve with naan bread, SuperValu Signature Tastes Mango Chutney and a couple spoonfuls of Greek yogurt if serving as a stew
