Lentil And Lamb Casserole - cooking recipe

Ingredients

4 tbsp olive oil
500 g minced lamb
250 ml white wine
1 medium carrot, peeled and chopped
150 g celeriac, peeled and chopped
1 medium leek, sliced
375 g red lentils
4-5 tbsp lemon juice
1/2 tsp dried rosemary
150 g feta cheese, crumbled

Preparation

Heat oil in a pan and saute the meat until browned. Season with salt and pepper, add the wine and 1 cup water, cover and simmer for about 1 hour.
15 minutes before the end of cooking, add the vegetables, lentils, lemon juice and rosemary.
When cooked, crumble in the feta, transfer to a baking dish and bake in the oven for about 15 minutes. Serve with a garnish of rosemary, if desired.