Ingredients
- 2 tsp oil or Frylight
- 300g lean lamb mince
- 1 brown onion
- 3 carrots, peeled, diced
- 2 sticks celery, diced
- 2 cloves garlic, crushed
- 2 tsp picked thyme leaves
- 1 sprig rosemary, picked or left whole
- 1 bay leaf
- 2 tbsp of tomato puree
- 500ml low salt veg stock
- 2 tsp Worcestershire sauce (optional)
- 2 x tinned green lentils, drained
- 10g fresh parsley - to garnish
You do not have permission to view the full content of this item.
Log in or register now.
