Lentils and Lamb

This is a good model of a recipe that works for a Suppers meeting that combines vegetarians and carnivores as the lentils and lamb are cooked and eaten separately or  combined after the cooking is done.


1 pound
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


Lentils: Rinse and pick through lentils (they often have stones). Add water to cover plus a half inch. Add kombu, oil, tomato sauce, and 1/2 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, stir and brown. Add the tomato sauce and a little water and gently simmer for 20 minutes. The lentils and lamb may be eaten separately or mixed together.  (Recipe #542)

Dietary Preferences: