Tasty one pot, lamb and lentil casserole recipe. Perfect on it’s own or served with rice. Packed full of flavour and with a huge amount of protein and vitamins this is a family dinner winner!
In light of less time in the evenings, after starting a new temporary job in April, I set myself the task of writing new easy and tasty one pot casserole dishes, of which this lamb and lentil casserole was one outcome. Lynne and I agreed this was a winner!
Whenever I’m writing and trialling new recipes for the blog I’m putting myself into the shoes of busy people, those who have little time to spend in the kitchen preparing meals, and those who for maybe cooking isn’t a passion or a hobby but a necessity to feed their family a home cooked meal.
Lynne and I too are busy with our day jobs, then we go to the gym 3 evenings a week and on Saturday mornings too, so the strategy of easy, quick and tasty dishes, like this lamb and lentil casserole is one that works perfectly for us.
We do have the advantage that as there’s only two of us to feed, I can freeze whatever we have left over after making these recipes. Ideal for those evenings we get home from the gym and I can’t be bothered cooking! But as with most of my recipes, this was made with family in mind.
Little did I know, that less than 6 weeks later, after starting that temporary role, I mentioned earlier, I was to successfully land myself a new Project Management contract. A role which I will start tomorrow! I’m going to be very busy!
So, for now you can bet on seeing a whole load of new dishes, exactly like this, continuing this theme of easy, quick and tasty. 🙂
- Low fat cooking spray
- 600 g lean lamb leg steaks cubed
- 180 g red split lentils
- 1 medium onion diced
- 225 g carrots sliced
- 3 medium sized sticks of celery sliced
- 1 x 400g can peeled tomatoes
- 600 ml lamb stock
- Salt and freshly ground pepper
- Pre-heat oven to 170C (325F) or Gas Mark 3.
- Spray the bottom of a large casserole dish with the low fat cooking spray.
- Heat the casserole dish on a high heat, then when the oil starts to bubble turn the heat down to a medium heat and add the diced lamb.
- Brown the lamb thoroughly on all sides.
- Add the red split lentils, diced onion, sliced carrots, celery, tinned tomatoes and lamb stock and stir everything together well.
- Season to taste, bring the casserole to the boil, and then remove to the oven.
- Cook for 1hr 20m or until lamb is tender.
Serve over rice or on its own.
I did make 2 versions of this lamb and lentil casserole, one using the above published method and one using 700g of stewing lamb. Both were good. We just felt we preferred having chunks of lamb leg steak to chew on, and it made a more substantial dish.
So, how was your weekend? Let’s just say that mine wasn’t exactly as planned. I thought I would be able to get a lot of the recipes I’d been trialling photographed and ready for publishing, but the light was poor, with it going from bright sunlight to dark overcast skies as our Scottish weather continued its course of extra winter conditions that I mentioned previously in the carrot and sweet potato soup recipe – enough said.
I know some of you fellow bloggers have light boxes made for such conditions and I’m now seriously going to consider this as it seems it’s now becoming a necessity.
So finally folks, as you read this I’ll be getting inducted into my new role. I’m so excited about all the possibilities of the online and website stuff I might be getting involved in that were discussed. It’s been an extremely challenging 6 months, since being made redundant, but I’ve kept optimistic throughout that something would eventually come along. And it has. 😀
In order not to miss future updates and new recipes, make sure you’re subscribed to neilshealthymeals by adding your email* to the subscription list at the very top of this post or subscribe here. And you can follow me too via your favourite social media channels below.
*I do not use your email for anything else other than adding you to my blog subscription list which you can opt out of at any time.