Limetree's Spicy Lambtils

Springtime is lambin’ time, and I love lentils, so why not combine them. Grab some lamb shanks (or neckbones) for flavor, lentils (small green organic are excellent), veggies, spices, some tomato sauce and bouillon and throw it all in the slow cooker.

Recipe

6 servings

1lb lamb shanks or neckbones

1½ cups dried lentils

6 cloves garlic, chopped

1 tablespoon fresh ginger, chopped

1 tablespoon fresh turmeric, chopped

½ teaspoon crushed red pepper or cayenne

½ teaspoon cumin or cumin seed

½ teaspoon herbes de province or oregano

1 yellow onion, diced

1 medium turnip diced

1 leek, chopped fine

2 stalks celery, diced

1 cup carrots, diced

½ cup fennel, diced

½ cup red pepper, diced

2 cups kale, chopped

2 cups tomato sauce

4 cups water

1 cube chicken or veggie stock (or 1 teaspoon Better Than Bouillon base)

Bring lentils and water to a boil and add to crockpot. Brown the lamb in a pan with half the garlic. Add ginger and leeks, stir for 2 mins and transfer to crockpot. Add remaining ingredients except tomato sauce red pepper and kale. Once the crockpot is fully underway, add those items. Taste periodically and add salt and pepper to taste. Should cook at least 4 hours.