Ingredients

• 1 lb lentils, rinsed and picked over to remove debris
• 1/2 lb lamb, cubed
• 6 cups vegetable stock or 6 cups chicken broth
• 1 (28 ounce) can diced tomatoes
• 3 tablespoons tomato paste
• 1 tablespoon balsamic vinegar
• 1 onion, chopped
• 2 celery ribs, chopped
• 2 carrots, chopped
• 3 garlic cloves, minced
• 2 teaspoons dried rosemary
• 1 teaspoon dried thyme
• 2 bay leaves
• 1/4 cup fresh parsley leaves, chopped
• salt & fresh ground pepper