Lamb 'n Lentil Stew

• 1 lb lean lamb shoulder, cut into 1 inch cubes
• 1 garlic clove, crushed
• 1 lb zucchini, cut crosswise into 1/2 inch slices
• 1 medium tomatoes, peeled, seeded, diced
• 1 teaspoon chopped fresh rosemary leaf
• 2 teaspoons balsamic vinegar
• 12 teaspoon salt
• 18 teaspoon pepper
• 1 cup dried lentils
• 3 cups beef broth or 3 cups bouillon
• 2 cups water
• chopped fresh cilantro

1. In slow cooker, combine all ingredients except cilantro.
2. Cover and cook on LOW 7 to 8 hours or until lentils are tender.
3. Sprinkle with cilantro.
4. Supposedly, 1 serving has 203 calories, 22 g protein, 15 g carbs, 7 g fat, 53 mg chol, and 170 mg sodium.

lean lamb shoulder, garlic, zucchini, tomatoes, rosemary leaf, balsamic vinegar, salt, pepper, dried lentils, beef broth, water, fresh cilantro

Taken from www.food.com/recipe/lamb-n-lentil-stew-408908 (may not work)