Lentils and Lamb

A perfect recipe when vegetarians and carnivores are dining togethers. The lentils and lamb are cooked and eaten separately, or combined after the cooking is done.


1 pound
dry lentils
sheet kombu seaweed
1 tablespoon
olive oil (or preferred fat)
1 1⁄2 cup
tomato sauce
1 1⁄2 pound
ground lamb
1 cup
curry base, divided


Lentils: Rinse and pick through lentils (they often have stones). Add water to cover plus ½". Add kombu, oil, tomato sauce, and ½ cup curry base. Simmer until soft, stirring occasionally and adding water if they get too dry. Remove kombu before serving. Add salt to taste. 

Lamb: To the remaining curry base, add the lamb, stirring ocassionally. When the lamb is browned, add the tomato sauce and a little water and gently simmer for 20 mins. The lentils and lamb may be eaten separately or mixed together.  (Recipe♦542)

Dietary Preferences: