Lentil and Lamb Stew

This hearty stew combines lentils and lamb to create a warm and comforting meal. Frozen diced vegetables are used for convenience, but fresh vegetables can also be used if preferred. The chicken stock adds depth of flavor and richness to the broth.

1. In a large pot or Dutch oven, brown the lamb stew meat in a bit of oil until browned on all sides.
2. Once the lamb is browned, remove it from the pot and set it aside.
3. Add the frozen vegetables to the pot and sauté for a few minutes, until they have softened.
4. Add the lentils to the pot along with the chicken stock and bring it all to a boil.
5. Reduce the heat to low, cover the pot and cook for about 30 minutes, or until the lentils are tender.
6. Add the browned lamb back into the pot and cook for another 10-15 minutes, or until the lamb is cooked to your liking.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh herbs if desired.