Lentil stew with spring vegetables and lamb slices

Name: lentil stew with spring vegetables and lamb slices
Total time: 25 min
Yield: 4
Ingredients: 4 lambs; 3 tablespoon olive oil; 1 fennel bulb; 6 carrots; 3 bunch onions; 2 teaspoon ras el hanout; 150 ml vegetable bouillon; 2 look lentils

Ingredients

4 lambs
3 tablespoon olive oil
1 fennel bulb
6 carrots

3 bunch onions
2 teaspoon ras el hanout
150 ml vegetable bouillon
2 look lentils

Directions

Cut the fennel into strips. Peel the carrots and cut into pieces of three centimeters. Cut the spring onion fine.
Prick the lamb's chunks with a fork and fry them in a frying pan with olive oil in about five minutes around brown.
Put the sausages on a plate.
Scoop the fennel, carrots, spring onions, ras-el-hanout through the shortening and fry the vegetables for two or three minutes.
Pour in the stock and smother the vegetables, covered, in 5 minutes al dente.
Drain the drained lentils and place the sausages on them.
Warm the stew just as well.
Tip: Do not have a ras-el-hanout at home. Then you can add two teaspoons of paprika and a teaspoon of cinnamon.