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Slow Cooked Lamb and Lentils

Name: Slow Cooked Lamb and Lentils
Prep time: 10 min
Cook time: 360 min
Yield: Makes 4
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

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

Easy

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: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

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INGREDIENTS

Made with

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.

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.