Trojan Lamb and Lentil Stew

1 lb lamb, trimmed of fat and cut into 1” pieces
8 cups water
3 Tbsp olive oil
2 medium onions, cut in half then thinly sliced
3 cloves garlic, minced
2-3 long thin carrots, peeled and thinly sliced
1 Tbsp ground cumin
1 Tbsp salt
1 tsp pepper
1 large sprig fresh rosemary
2 cups lentilles du Puy (small French green lentils)
1 cup Sweet Basil cheese, grated

Put the trimmed, cut lamb pieces in a large pot with the water. Bring to a boil, skim, cover and turn the heat down. Simmer for about 1 ½-2 hours until meat is tender.

Heat olive oil in a frying pan on medium-high heat. Add onions and sauté until mostly caramelized (about 10 minutes). Add garlic and carrots, stirring a couple more minutes until garlic is golden.

Add onion mixture to lamb pot. Add cumin, salt, pepper, rosemary and lentils to pot and stir. Bring to a boil and simmer for 30-45 minutes, or until lentils are soft (but not broken).

Remove rosemary stem. Ladle into bowls, top with cheese and serve with a hearty bread.

Serves: 4