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Slow cooker lamb and lentils

Slow cooker lamb and lentils


6 serves

20 m


  • 1 kg lean diced lamb, trimmed of any fat
  • 1½ tablespoons olive oil
  • 140 g tub (½ cup) no added salt tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon honey
  • 1 tablespoon fresh (or 1½ teaspoons dried) thyme leaves
  • ⅓ cup dried French-style (Puy) lentils, rinsed (see tips)
  • 1 reduced salt chicken stock cube, crumbled
  • 2 onions, cut into wedges
  • 500 g small carrots, halved lengthways
  • 2 parsnips (250 g), quartered lengthways
  • 3 teaspoons cornflour
  • 300 g Brussels sprouts, trimmed & halved
  • 1 small wholegrain baguette, sliced


Step 1

Heat half the oil in a large non-stick frying pan over a medium-high heat. Add half the lamb. Cook for 3-4 minutes, turning until browned. Transfer to the removable bowl of a 5-6 litre capacity slow cooker. Repeat step with remaining oil and lamb.

Step 2

Stir in tomato paste, Worcestershire sauce, honey and thyme.

Step 3

Add lentils, stock cube, onions, carrots and parsnips. Pour over 3 cups hot water. Stir well. Cover with lid. Cook on high for 6 hours or low for 8 hours, or until lamb is tender.

Step 4

Blend cornflour with 1 tablespoon water in a small bowl Remove lid from slow cooker. Stir in cornflour mixture. Cook uncovered on High for about 10 minutes, until thickened slightly.

Step 5

Steam or microwave brussels sprouts until tender.

Step 6

Serve lamb and lentils with sprouts and baguette.


  • Packaged, diced lamb is available from the refrigerated meat section in major supermarkets.
  • Alternatively, cut lean lamb steaks into 3-4 cm pieces, or ask your butcher to dice it for you.
  • French-style (puy) lentils are available from the soup aisle in supermarkets.
  • If preferred, swap wholegrain bread with mashed potato or steamed brown rice to serve.
  • Lamb can be replaced with lean beef.
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