Mexican Lamb And Lentils Recipe

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Ingredients:

1 1/2 lb plum tomatoes
2 large garlic cloves, unpeeled
6 oz lentils, rinse and pick over
1 1/2 cup boiling water
1 tsp canola or olive oil
2 cup chopped onion
8 oz boneless lamb shoulder, trimmed, cut in 1" - chunks
1/2 cup low-sodium chicken broth
1 tsp pureed chipotles in adobo, (1-3t), to taste
1/2 tsp dried thyme
1/2 tsp dried oregano
1/4 tsp cinnamon
2 bay leaves

Instructions:

Set broiler rack 5" from heat. Preheat broiler. Cover a baking sheet with
foil. Arrange tomatoes and garlic on prepared baking sheet and broil,
turning often, until tomato is charred on all sides and garlic skin is dark
brown, about 10 minutes. Let cool; peel and discard skins. In slow
cooker, combine lentils and boiling water. Cover and set aside. Place
medium skillet over medium heat 30 seconds. Add oil; heat 30 seconds more.
Add onions; saute until golden, about 8 minutes. Add the lamb and half
of the onions to the lentils in the cooker. In blender or food processor,
combine remaining onions with the tomatoes and garlic; puree until smooth
and stir into lentil mixture. Add remaining ingredients and set on low;
cook 10-12 hours. Serving (scant 2 cups) provides: 1/4 fat, 4 veg, 1 1/2
pro, 2 b, 2 cal.

Recipe by: Weight Watchers Magazine March 1996

Converted by MM_Buster v2.0n.

Converted by MC_Buster.

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Servings: 4

 

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This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them. Gracie Allen

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