Apple Lamb & Lentil Stew ~Guest Post~

Today’s guest post comes from Katherine Spinney of www.alittlehomegrownhoney.com.   She is just starting out with blogging and has a love for cooking! Hope you all enjoy her recipe for Apple Lamb and Lentil Stew.

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It’s no secret that the more successful a dish, the less dishes you use… Ok, maybe not exactly. But who likes doing dishes? I mean who really enjoys washing a sink full of dishes once your stomach is full and you’re ready to relax? For us, bath time for our little boys is right after dinner. So the fewer dishes I have to wash in between, the bigger the fan I am of the meal.

This particular meal serves just that! Even better, it uses some common staples that just hang out in your pantry until you finally figure out something to do with them.

In my house we have a ton of beans and lentils. I’m talking bags upon bags. I never quite know what to do with them. However, I really wanted to work on making food using primarily what I have at home and only grabbing a few things as the store. I also live in a house where I am severely out ranked by men, so whatever I am making needs to be hearty.

This Apple Lamb and Lentil Stew is just the thing for the chilly autumn nights coming up and in my case a house full of hard, working men.

Start off with your ingredients —

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Start by chopping up the lamb (or your choice in meat if you prefer not the lamb).

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Dice the two onions and set aside. Skin, core, and dice the butternut squash.

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Season the lamb generously with salt, pepper, and garlic powder. Coat the pan in extra virgin olive oil and sear the lamb.  Remove the lamb to a plate and let it rest. Keep your pan going and toss in the diced onions to pick up the extra bits of delicious seasoning on the pan.

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Saute the onions until tender. Add the 2 cups of lentils to the pan and stir around so they can absorb any extra liquid in the pan from the onions and seasoning. After a minute or so add 2-4 cups of apple cider.

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You don’t want to drench the lentils but water them like you do a flower. You will come back during the cooking process to add more. Bring to a boil and reduce to simmer. Cover the pan for about 10 minutes.

Add another 2-4 cups (or the rest) of your apple cider. This will vary depending on how “soupy” you want it. Some like more liquid in their stew where I prefer less liquid. It will reduce during the cooking process as well, so best to add a little extra for good measure. Add the butternut squash and canned tomatoes at this time as well.

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Cover and continue to simmer until the liquid is at your desired level. I let it simmer for another 20 minutes. Add the lamb back in and the edamame to heat through in the last 5-10 minutes. Once everything is hot and your desired liquid level, you’re ready to serve!

Apple Lamb & Lentil Stew ~Guest Post~
Author: 
 
Ingredients
  • 1 lb lamb diced (or you can cut your own into chunks)
  • 2 cups lentils
  • Half gallon or 6-8 cups of apple cider
  • 1 butternut squash
  • 2 medium onions
  • 1 bag of frozen edamame
  • 1 can of diced tomatoes (optional)
Instructions
  1. Start by chopping up the lamb (or your choice in meat if you prefer not the lamb). Dice the two onions and set aside. Skin, core, and dice the butternut squash.
  2. Season the lamb generously with salt, pepper, and garlic powder. Coat the pan in extra virgin olive oil and sear the lamb. Remove the lamb to a plate and let it rest. Keep your pan going and toss in the diced onions to pick up the extra bits of delicious seasoning on the pan. Sautee the onions until tender. Add the 2 cups of lentils to the pan and stir around so they can absorb any extra liquid in the pan from the onions and seasoning. After a minute or so add 2-4 cups of apple cider. You don’t want to drench the lentils but water them like you do a flower. You will come back during the cooking process to add more. Bring to a boil and reduce to simmer. Cover the pan for about 10 minutes.
  3. Add another 2-4 cups (or the rest) of your apple cider. This will vary depending on how “soupy” you want it. Some like more liquid in their stew where I prefer less liquid. It will reduce during the cooking process as well, so best to add a little extra for good measure. Add the butternut squash and canned tomatoes at this time as well.
  4. Cover and continue to simmer until the liquid is at your desired level. I let it simmer for another 20 minutes. Add the lamb back in and the edamame to heat through in the last 5-10 minutes. Once everything is hot and your desired liquid level, you’re ready to serve!

 Notes:  The end result is a sweet, tangy, hearty meal that can be enjoyed as is or with a dash of Parmesan cheese on top. Grab a warm piece of bread to soak any leftover juices.

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