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Slow Cooked Lamb and Lentils
Slow Cooked Lamb and Lentils

Slow Cooked Lamb and Lentils

5 Review(s)
Cook Minutes 5-6 hours on low 10 minutes
Prep : 10 minutes Cook: 5-6 hours on low
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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.

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4 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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How do I make it ?
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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 seasol greens.
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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 tural tomato sauce style product.
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