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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Mediterranean Goat and Lentil Stew Recipe

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This recipe for Mediterranean Goat and Lentil Stew is from The Pienta Family Cookbook Project, 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 tbsp. olive oil
1 1/2 lbs. goat (or lamb), cubed, bones reserved
1/2 large onion, chopped
3 cloves garlic, minced
1 cup lentils, picked over and rinsed
2 cups chicken broth, or more as needed
1 (14 oz) can diced tomatoes
3 carrots, peeled and sliced
1/2 tsp. dried thyme
1/2 tsp. dried sage
1/2 tsp. dried basil
2 cups coarsely chopped fresh spinach
1 lemon, juiced and zested
1/2 cup crumbled feta cheese
Directions:
Directions:
1. Heat oil in a heavy pot over medium-high heat. Add the meat and bones and brown on all sides, about 3 minutes. Sprinkle with salt and pepper. Add onion and garlic and continue cooking about 2 minutes, stirring frequently.
2. Stir in the lentils, chicken broth, tomatoes, carrots, thyme, sage, and basil. Bring to a boil, reduce the heat to low and simmer, covered, until the lentils are tender but not quite done (15-30 minutes), stirring occasionally. If the stew seems dry, add more broth (up to one cup additional).
3. Add the spinach and cook 5 minutes more. Stir in the lemon zest and juice. Garnish individual servings with crumbled cheese. Serve alone or with rice.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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