Slow cooker lamb and lentils
- 1kg lean diced lamb, trimmed of any fat
- 1 ½ tablespoons olive oil
- 140g tub (½ cup) no added salt tomato paste
- 2 tablespoons Worcestershire sauce
- 1 tablespoon honey
- 1 tablespoon fresh (or 1 ½ teaspoons dried) thyme leaves
- 1/3 cup dried French-style (Puy) lentils, rinsed (see Tips)
- 1 reduced salt chicken stock cube, crumbled
- 2 onions, cut into wedges
- 500g small carrots, halved lengthways
- 2 parsnips (250g), quartered lengthways
- 3 teaspoons cornflour
- 300g Brussels sprouts, trimmed & halved
- 1 small wholegrain baguette, sliced
- 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.
- Stir in tomato paste, Worcestershire sauce, honey and thyme.
- 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.
- 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.
- Steam or microwave Brussels sprouts until tender.
- Serve lamb and lentils with sprouts and baguette.
Tips
- Packaged, diced lamb is available from the refrigerated meat section in major supermarkets.
- Alternatively, cut lean lamb steaks into 3-4cm 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.
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