Slow Cooked Lamb and Lentils

It takes no time at all to prepare this wholesome delicious dish, then let the slow cooker do the rest. The end result is tender, succulent lamb and flavoursome lentils with a tomato twist.

Preparation Time:
Cooking Time:


  • 1 onion, peeled and sliced
  • 2 carrots, peeled and sliced into thick pieces
  • 1 parsnip, peeled and cut into thick pieces
  • 4 lean lamb shoulder chops
  • 400 g can Wattie's Lentils in Springwater, drained
  • 400g can Wattie's Crushed and Sieved Tomatoes
  • 1 dash Worcestershire sauce
  • 2 bay leaves
Slow Cooked Lamb and Lentils


  1. Turn slow cooker onto low to preheat.
  2. Arrange onions, carrots and parsnips in the base of the slow cooker. Place the lamb shoulder chops onto the vegetables.
  3. Add the drained Wattie’s Lentils.
  4. In a jug mix together Wattie's Crushed and Sieved Tomatoes and Worcestershire sauce. Pour over the lamb. Add the bay leaves. Cover. Cook on low for 5-6 hours, until the lamb is tender. Serve with rice or mashed potatoes and seasonal greens.

Oven Cook

Preheat oven to 160°C.
Prepare as for slow cooker but place ingredients in an ovenproof dish. Cover. Place in the oven and cook for 1 1/2 - 2 hours until meat is tender.

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