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Lamb With Lentils (Crock Pot)

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“This simple hearty stew needs a 5 -quart slow cooker/crock pot. One change I made when I made this recipe was to add a lamb bone (leftover from Easter dinner) and some leftover lamb (I think if you have enough leftover lamb this will work very well, but I also added 1 1/2 pounds or so of uncooked lamb - following the directions below) in the crock pot; then when I came home from work I took out the lamb bone (the meat from the bone already fell off the bone into the soup) and added the swiss chard, went out and dinner was done! The other change I made was instead of a whole can of tomatoes (which I didn't have) I used one can of broth, 1/2 can of tomatoes and 2 small cans of tomato juice. Very hearty and filling -- you would never even guess that this was a "healthy" recipe. Recipe source: The Healthy Slow Cooker”

Ingredients Nutrition


  1. In a skillet over medium high heat heat 1 tablespoon oil for about 30 seconds or so.
  2. Add lamb to skillet, cook until browned (3-5 minutes) in batches if necessary. Transfer lamb to slow cooker as it is cooked.
  3. Reduce heat to medium and drain all but 1 tablespoon of the fat from the skillet.
  4. Add onions, carrots and celery to skillet and cook stirring until vegetables are soft (5-10 minutes).
  5. Stir in garlic, herbes de Provence, salt and peppercorns and cook another minute or so.
  6. Stir in bay leaves, broth and tomatoes (with the juice) and bring mixture to a boil and then transfer mixture to slow cooker. (see my note in description - I also added a lamb bone chopped into two pieces so it would fit in my crock pot).
  7. Stir in lentils.
  8. Cover and cook on low for 8 hours or on High for 4 hours or until mixture is bubbly and lamb and lentils are tender.
  9. (Remove bone from crock pot - see note in description) Stir in chard in batches, stirring into the stew. Cover and cook on High for 20-30 minutes or until chard is tender. Discard bay leaves.

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