serves 8<\/p>\n
400 g lentils
\n\t\t\t\t\t\t2 1\/2 liters water
\n\t\t\t\t\t\t400 g lamb shoulder, cut into 1 cm cubes
\n\t\t\t\t\t\t1\/4 cup olive oil
\n\t\t\t\t\t\t1 green pepper, seeded and chopped
\n\t\t\t\t\t\t400 g fresh tomatoes or 1 can tomatoes, drained
\n\t\t\t\t\t\t2 celery stalks, sliced
\n\t\t\t\t\t\t salt, pepper
\n\t\t\t\t\t\t1\/2 tsp thyme (optional)\n\t\t\t\t\t\t<\/p>\n
Simmer lentils in 2.5 litres of water until tender (about 1 hour), then drain, setting the stock aside.
\nSaut\u00e9 the meat and onion in the olive oil for about 10 minutes.
\nCombine with the lentils and vegetables in a 2 litre bean pot or casserole, adding the reserved stock just to cover the mixture.
\nSeason with salt and pepper, also thyme, if wished.
\nCover and baked in a slow 120\u00aaC oven for 2 hours.<\/p>\n","protected":false},"author":2,"featured_media":1251,"comment_status":"closed","ping_status":"closed","template":"","recipe_category":[],"class_list":["post-2742","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail"],"_links":{"self":[{"href":"https:\/\/dietamediterranea.com\/en\/wp-json\/wp\/v2\/cooked_recipe\/2742\/"}],"collection":[{"href":"https:\/\/dietamediterranea.com\/en\/wp-json\/wp\/v2\/cooked_recipe\/"}],"about":[{"href":"https:\/\/dietamediterranea.com\/en\/wp-json\/wp\/v2\/types\/cp_recipe\/"}],"author":[{"embeddable":true,"href":"https:\/\/dietamediterranea.com\/en\/wp-json\/wp\/v2\/users\/2\/"}],"replies":[{"embeddable":true,"href":"https:\/\/dietamediterranea.com\/en\/wp-json\/wp\/v2\/comments\/?post=2742"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dietamediterranea.com\/en\/wp-json\/wp\/v2\/media\/1251\/"}],"wp:attachment":[{"href":"https:\/\/dietamediterranea.com\/en\/wp-json\/wp\/v2\/media\/?parent=2742"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/dietamediterranea.com\/en\/wp-json\/wp\/v2\/recipe_category\/?post=2742"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}