Lamb and Lentils


2 cups dry lentils (rinsed and pick over for impurities)
5 cups water
8 ounces SuDan Farms Boneless Lamb Shoulder (Medium cubes)
2 cloves of garlic (minced)
1 onion (minced)
1 bunch of Italian parsley (minced fine)
1 carrot (small dice)
1 parsnip (small dice)
2 teaspoons ground cumin
1 Tablespoon sherry vinegar
1 Tablespoon NW Elixirs #2 Verde Hott
Salt and ground black pepper to taste
Chervil to garnish


In one quart pot bring lentils and water to boil, reduce to a simmer and cook until lentils are tender. Not mushy but tender. You may need to add more water. Or all the water may not be absorbed. Keep an eye on the lentils. You can do this part up to 2 days in advance.

Once lentils are ready. In a large sauté pan heat a few drops of olive oil and heat. While oil is heating season lamb with salt and black pepper. Once oil is hot add lamb to pan, brown on all sides this should bring the lamb to about medium done. Remove the lamb from the pan and set aside. Without rinsing the pan add the onions and a touch more oil if needed. Saute until onions begin to get soft, add the garlic, carrots, parsnip, and cumin. Stir in pan to combine very well and cook 2 minutes. Deglaze the pan with sherry vinegar get all the fond off the bottom of the pan. Add the lentils and lamb to the pan pour in NW Elixirs Verde Hott #2 and toss to coat. Taste and add more salt or NW Elixirs to desired level.