Ingredients:
1 Tbsp olive oil
1 ½ lb lamb, cubed
1 tsp salt
½ tsp ground black pepper
1 onion, chopped
4 cloves garlic, minced
1 c. lentils, rinsed
2 c. chicken broth
2 large tomatoes, diced and seeded
3 carrots, peeled and sliced
½ tsp dried thyme
½ tsp dried sage
½ tsp dried basil
2 c. fresh spinach, chopped
1 lemon, juiced and zested
½ c. ricotta, crumbled
Directions:
Heat oil in large pot over medium high heat. Add the lamb cubes and brown, approximately 3 minutes. Sprinkle with salt and pepper, and stir in onion and garlic until aromatic.
Stir in lentils, chicken broth, tomatoes, carrots and thyme, sage, and basil. Bring to a boil, reduce heat to low and simmer, covered, until lentils are tender but not quite done, stirring occasionally.
Add spinach and cook 5 minutes. Stir in lemon zest and juice and garnish with crumbled cheese.