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Slow Cooked Lamb and Lentils
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Slow Cooked Lamb and Lentils

It takes no time at all to prepare this wholesome delicious dish, then let the slow cooker do the rest. The end result is tender, succulent lamb and flavoursome lentils with a tomato twist.

Makes 4
Prep Time 10 minutes
Cook Time 5-6 hours on low
Ingredients
1 onion, peeled and sliced
2 carrots, peeled and sliced into thick pieces
1 parsnip, peeled and cut into thick pieces
4 lean lamb shoulder chops
400 g can Wattie's Lentils in Springwater, drained
400g can Wattie's Crushed and Sieved Tomatoes
1 dash Worcestershire sauce
2 bay leaves

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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Crushed and Sieved Tomatoes

This passata style product uses only the finest vine-ripened Hawke's Bay tomatoes, crushed and sieved to create this natural tomato sauce style product.

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Method
Step 1
Turn slow cooker onto low to preheat.
Step 2
Arrange onions, carrots and parsnips in the base of the slow cooker. Place the lamb shoulder chops onto the vegetables.
Step 3
Add the drained Wattie’s Lentils.
Step 4
In a jug mix together Wattie's Crushed and Sieved Tomatoes and Worcestershire sauce. Pour over the lamb. Add the bay leaves. Cover. Cook on low for 5-6 hours, until the lamb is tender. Serve with rice or mashed potatoes and seasonal greens.
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Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 onion, peeled and sliced
2 carrots, peeled and sliced into thick pieces
1 parsnip, peeled and cut into thick pieces
4 lean lamb shoulder chops
400 g can Wattie's Lentils in Springwater, drained
400 g can Wattie's Crushed and Sieved Tomatoes
1 dash Worcestershire sauce
2 bay leaves
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