Spanish Lamb and Lentil Stew - Culinary Medicine Home

Ingredients

• 12 ounces Lamb shoulder (or pork shoulder)
• 2 medium White or yellow onions (sliced)
• 1 cup No salt added vegetable stock (or chicken stock)(divided)
• 2 tsp., leaves Dried oregano
• 1 tsp. Paprika
• 1 tsp., whole Ground cumin
• 12 large Green olives (green olives; thinly sliced)
• 2 Tbsp. No salt added tomato paste
• 1/2 tsp. Salt
• 1 1/4 cup Black Lentils (Urad Dal)
• 2 large Green bell peppers (seeded and cut into 1 inch chunks)