- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
A friend's mother brought this recipe to Santa Barbara, where Lydie Marshall and her family lived after emigrating from Germany. Lydie's friend, Inge Wilkinson, substituted olive oil and red bell peppers for the lard and for some of the potatoes.
Ingredient:
- 2 tablespoons pure olive oil
- 1 1/2 pounds shoulder lamb chops
- 1 pound russet potatoes, peeled and cut into 1/4-inch dice
- 4 garlic cloves, coarsely chopped
- 2 red bell peppers, cut into 1/4-inch dice
- 2 carrots, cut into 1/4-inch dice
- 1 large onion, coarsely chopped
- 1 celery rib, cut into 1/4-inch dice
- One 28-ounce can Italian tomatoes, crushed, with their liquid
- 1 pound brown lentils, rinsed
- 10 cups chicken stock or canned low-sodium broth
- 1 bunch flat-leaf parsley, stems discarded, leaves chopped
- Kosher salt and freshly ground pepper
