Made lamb and lentil stew for dinner tonight. Lentils are really underrated. Credit to Kit for suggesting it.
It's pretty straightforward: brown the lamb in a pot with a little oil. Add sliced onions and sautee. Then add a splash of red wine to deglaze and some carrots. When that's cooked down a bit, set it aside.
Fill the pot with water and beef broth and cook your lentils. Don't use too much liquid unless you want a really soupy result. When the lentils have mostly cooked (a good half hour), add the other mix back in along with some spices. I used cinnamon, rosemary, grains of paradise (pepper), paprika, sage, and salt.