Direction

1. Heat 1 tablespoon olive oil over medium in a large Dutch oven or pot.
2. When hot, add ground lamb, breaking up while cooking, approximately 5-7 minutes. When lamb is cooked, remove to a paper towel lined plate.
3. Without cleaning out the pot, add yellow onion, garlic and cubed potato. Cook for 3-4 minutes, or until onions start to soften.
4. Add chicken broth, lentils, thyme, Kosher salt, ground black pepper and bay leaf. Bring to a low simmer.
5. Simmer for 10-12 minutes, or until lentils are soft.
6. Add minced bell pepper, celery, tomatoes (and juices) and ground lamb.
7. Continue to simmer for an additional 3-4 minutes.
8. Stir in Parmesan cheese until melted.
9. Directly before serving, stir in white wine or lemon juice.
10. Ladle into serving dishes and serve.
11. If you’ve tried this recipe, come back and let us know how it was!