Lamb and Lentil Casserole
Perfect on its own or served over rice this one pot lamb and lentil family casserole dish is mighty tasty.
Servings 4
Calories 577kcal
Ingredients
- Low fat cooking spray
- 600 g lean lamb leg steaks cubed
- 180 g red split lentils
- 1 medium onion diced
- 225 g carrots peeled and sliced
- 3 medium sized sticks of celery sliced
- 1 x 400g can peeled tomatoes
- 600 ml lamb stock
- Salt and freshly ground pepper
Instructions
- 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.
Notes
Serve over rice or on its own.
Nutrition
Calories: 577kcal | Carbohydrates: 43g | Protein: 46g | Fat: 24.8g | Saturated Fat: 10.2g | Cholesterol: 93mg | Sodium: 535.7mg | Fiber: 9.3g | Sugar: 8.7g | Vitamin A: 2800IU | Vitamin C: 28.9mg | Calcium: 130mg | Iron: 6.7mg