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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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My lovely hubby surprised me with this for dinner last night. The Aussie twist is that it uses lamb mince but is also full of veggies and contains lentils. Not bad for an American who never used to eat lamb & as for lentils, well they never came home from the supermarket and now we have a cupboard full of them. Easy and delicious, enjoy! Thanks honey for a great recipe xo Ingredients:
500 g ground lamb |
1 large red onion, chopped |
5 garlic cloves, minced (to taste) |
1 stalk celery, chopped |
1 carrot, shredded |
1 green pepper, seeded and finely chopped (capsicum) |
1 zucchini, diced |
2 fresh tomatoes, peeled and diced |
400 g brown lentils, rinsed and drained |
700 ml passata (we like leggo's brand) |
1 teaspoon mixed herbs |
cooked pasta, to serve |
Directions:
1. Brown lamb in a hot pan, breaking lumps with a spoon as you go.
2. Once lamb is no longer pink, drain well and set aside. Wipe any excess grease from pan before continuing.
3. Place pan back on heat and add onion, garlic and green pepper (capsicum) cooking for 2-3 minutes until soft.
4. Add carrots, celery, zucchini, fresh tomatoes and passata. (Mark adds the fresh tomatoes along with all their juice because he feels the passata is too thick).
5. Simmer 20mins or until carrots are tender.
6. Add lentils and mixed herbs, maybe a little water if too thick for your taste.
7. Simmer another 5mins so lentils are heated through.
8. Serve piping hot over hot pasta of your choice, we used fusili (corkscrew) this first time but it would also be good with long pasta, like spaghetti, or even spooned over a baked potato. Enjoy!
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