Lamb With Lentils (Crock Pot)

1. 1

   In a skillet over medium high heat heat 1 tablespoon oil for about 30 seconds or so.

2. 2

   Add lamb to skillet, cook until browned (3-5 minutes) in batches if necessary. Transfer lamb to slow cooker as it is cooked.

3. 3

   Reduce heat to medium and drain all but 1 tablespoon of the fat from the skillet.

4. 4

   Add onions, carrots and celery to skillet and cook stirring until vegetables are soft (5-10 minutes).

5. 5

   Stir in garlic, herbes de Provence, salt and peppercorns and cook another minute or so.

6. 6

   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).

7. 7

   Stir in lentils.

8. 8

   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.

9. 9

   (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.

* Per serving · 4 servings · Values may vary.