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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Lentils and Lamb Recipe

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This recipe for Lentils and Lamb is from Joy Through the World, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup dried lentils
1 onion, chopped
2 tbsp. finely chopped parsley
2 cloves garlic, minced
1/2 cup chopped celery
1 carrot, small dice
1/4 tsp. pepper
1 tsp. salt
2 tomatoes, chopped
2 cups cooked lamb in bite-sized pieces (or, 1 pkg. of lamb stew meat, browned in a little olive oil & salt & pepper)
Herbs de Provence, to taste
1/4-1/2 cup red wine, optional (but always good)
Directions:
Directions:
Wash lentils. Add 5 cups water with onion, parsley, garlic, celery, carrot, pepper, salt, herbs de provence, wine & tomatoes. Bring to a boil and simmer 30 minutes, or until lentils are tender. Drain, reserving the liquid, and put the lentils into a casserole. Preheat the oven to 350º degrees. Put 2 1/2 cups of liquid in a saucepan and boil to reduce by half, about 15 minutes. Pour over the lentils, stir in the lamb, and bake for one hour.

 

 

 

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