Hearty Lamb and Lentil Stew

• 1 pound lentils, rinsed and picked over to remove debris
• 1/2 pound lean lamb cubes
• 6 cups reduced-sodium vegetable or chicken broth
• 1 (28-ounce) can diced tomatoes
• 3 tablespoons tomato paste
• 1 tablespoon balsamic vinegar
• 1 chopped onion
• 2 celery stalks, chopped
• 2 carrots, chopped
• 3 cloves garlic, minced or 3 teaspoons pre-minced garlic
• 2 teaspoons dried rosemary
• 1 teaspoon dried thyme
• 2 bay leaves
• 1/4 cup chopped fresh parsley leaves
• Salt and ground black pepper

1. In a slow cooker, combine all ingredients but the parsley, salt and black pepper.
2. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
3. Just before serving, remove bay leaves, stir in parsley and season, to taste, with salt and black pepper.

lentils, vegetable, tomatoes, tomato paste, balsamic vinegar, onion, celery stalks, carrots, garlic, rosemary, thyme, bay leaves, parsley, salt

Taken from www.foodnetwork.com/recipes/robin-miller/hearty-lamb-and-lentil-stew-recipe.html (may not work)