Instructions
Prepare the lentils by adding them and water to a medium saucepan, and bring to a boil. Reduce to a simmer, covering, until lentils are tender and
still holding their shape, about 20 minutes. In a large skillet over medium-high heat, brown half of the lamb, turning occasionally, about 5 minutes. Transfer lamb to slow cooker; repeat with remaining
lamb.
Add leeks, carrots, celeriac, garlic, jalapeno, tomatoes, wine, honey, chili powder, paprika, and basil to the cooker. Drain lentils, but reserve 1/2 cup of the cooking liquid. Add lentils
to the slow cooker. bring the reserved liquid to a boil in the skillet, stirring to loosen browned bits from the bottom of the pan. Add the liquid to the cooker, mixing well. Cover, cooking on low 8 to 10
hours or on high 4 to 5 hours, until lamb and vegetables are tender. Garnish with carrot and serve.
Nutritional information per serving (about 1 cup): 292 Cal, 5 g Fat, 2 g Sat Fat, 0 g Trans Fat,
43 mg Chol, 187 mg Sod, 39 g Carb, 24 g Prot, 87 mg Calc. Light points: 5
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