Save precious time with this lamb and lentil slow-cooker recipe that’s wholesome and delicious.
Ingredients
- 1 large brown onion, chopped
- 2 large carrots, peeled, chopped
- 2 celery stalks, chopped
- 1 cup dried brown lentils, rinsed
- 1 teaspoon ground ginger
- 1 teaspoon ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons dried mint
- 2 teaspoons lemon rind, finely grated
- 2 garlic cloves, crushed
- 8 French-trimmed lamb shanks
- 1 cinnamon stick
- 2 cups chicken consomme
- 2 x 400g cans chopped tomatoes
- Couscous, to serve
- Fresh coriander leaves, to serve
Method
- Step 1Place onion, carrot, celery and lentils in the bowl of a 7-litre slow-cooker. Stir in ginger, coriander, cumin, mint, lemon rind and garlic. Add shanks and cinnamon. Add consomme and tomato. Season with salt and pepper. Cover with lid.
- Step 2Turn cooker on low. Cook for 8 hours or until lamb is tender, turning shanks every 2 hours. Using a large spoon, skim and discard fat from surface. Serve with couscous and coriander.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1381 kj
Energy
11g
Fat Total
4g
Saturated Fat
7g
Fibre
37g
Protein
100mg
Cholesterol
630.46mg
Sodium
6g
Carbs (sugar)
18g
Carbs (total)
All nutrition values are per serve
- Author: Kim Coverdale
- Image credit: Steve Brown
- Publication: Super Food Ideas
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