Slow Cooker Lamb and Lentil Stew

1 tsp olive oil
2 lbs cubed lamb meat (or turkey meat)
1 cup onions, chopped
3 cloves garlic, finely chopped
2 cup sliced mushrooms
1 cup carrots, chopped
2 cups diced celery
1 cup each red and green peppers, chopped
1 cup peas, fresh or frozen
2 cup diced tomatoes
2 cup raw lentils
1 cup chopped parsley
6 cups low-sodium beef stock or water
2 cups red wine
2 bay leaves
1 tsp dried rosemary
1 tsp dried thyme
salt and pepper to taste

Heat olive oil in a medium pan, add lamb meat, stirring to sear. Lower heat and add onions and garlic. Cook for 2-3 minutes. Deglaze with wine, stirring up any bits that are sticking to the bottom of the pan. Add all ingredients to a slow cooker. Cook on high heat for 5-6 hours, depending on cooker. Makes 10 servings.
Note: You may also wish to cut all ingredients in half. Reduce cooking time by 1-2 hours.




Serving Size: Makes 10 servings

Number of Servings: 10

Recipe submitted by SparkPeople user LISACIANFRINI.