Quick Lamb and Lentil Stew

I love a good stew, but sometimes the thought of a long, slow simmer can feel daunting on a busy weeknight. That's why I created this Quick Lamb and Lentil Stew. It's packed with rich, savory flavor from the lamb and earthy goodness from the lentils, all coming together in a fraction of the time you might expect. Even if you're new to cooking, you'll find this recipe incredibly straightforward and rewarding.

Ingredients

• 1 tbsp olive oil
• 1 lb boneless lamb shoulder, cut into 1-inch cubes
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup brown or green lentils, rinsed
• 4 cups beef or lamb broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 tbsp tomato paste
• Fresh parsley, chopped, for garnish (optional)

Instructions

1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
2. Add lamb cubes and brown on all sides, working in batches if necessary to avoid crowding the pot. Remove lamb and set aside.
3. Add onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 5-7 minutes.
4. Stir in minced garlic, rosemary, thyme, salt, and pepper. Cook for 1 minute until fragrant.
5. Return the browned lamb to the pot. Add the rinsed lentils, broth, diced tomatoes, and tomato paste.
6. Bring the stew to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until lentils are tender and lamb is cooked through.
7. Stir occasionally and add a splash more broth or water if the stew becomes too thick.
8. Taste and adjust seasoning as needed.
9. Serve hot, garnished with fresh parsley if desired.