Lamb and lentil stew • Heart Research Institute UK

Ingredients

• 2 tbs olive oil
• 2 large brown onions, coarsely chopped
• 2 celery sticks, coarsely chopped
• 1 large carrot, peeled, coarsely chopped
• 1 baby fennel bulb, trimmed, thinly sliced
• 900 g butterfly lamb leg cut into 3cm pieces (visible fat trimmed)
• 400 g can of diced tomatoes
• 4 cups of chicken or vegetable stock
• 400 g can of brown lentils, drained
• 450 g chat potatoes