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.
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.
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.
Tips
What do I need?
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1
1 onion, peeled and sliced
2
2 carrots, peeled and sliced into thick pieces
3
1 parsnip, peeled and cut into thick pieces
4
4 lean lamb shoulder chops
5
400 g can Wattie's Lentils in Springwater, drained