Ingredients
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2 tablespoons olive oil, divided
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2 lbs lamb, cut into 1-inch cubes
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8 carrots, peeled and sliced
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4 stalks celery, sliced
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4 garlic cloves, minced
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2 teaspoons herbes de provence
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1 teaspoon salt
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2 bay leaves
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1 cup vegetable broth
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1 (28 ounce) can tomatoes, chopped
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2 cups lentils, rinsed
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8 cups swiss chard, stemmed and chopped
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2 onions, chopped
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1/2 teaspoon peppercorn, cracked
Instructions
- In a skillet over medium high heat heat 1 tablespoon oil for about 30 seconds or so.
- Add lamb to skillet, cook until browned (3-5 minutes) in batches if necessary. Transfer lamb to slow cooker as it is cooked.
- Reduce heat to medium and drain all but 1 tablespoon of the fat from the skillet.
- Add onions, carrots and celery to skillet and cook stirring until vegetables are soft (5-10 minutes).
- Stir in garlic, herbes de Provence, salt and peppercorns and cook another minute or so.
- Stir in bay leaves, broth and tomatoes (with the juice) and bring mixture to a boil and then transfer mixture to slow cooker. (see my note in description - I also added a lamb bone chopped into two pieces so it would fit in my crock pot).
- Stir in lentils.
- Cover and cook on low for 8 hours or on High for 4 hours or until mixture is bubbly and lamb and lentils are tender.
- (Remove bone from crock pot - see note in description) Stir in chard in batches, stirring into the stew. Cover and cook on High for 20-30 minutes or until chard is tender. Discard bay leaves.