Want a Change - Lamb Chili with Puy Lentils

Hadn't ever thought about Lamb in a Chili but it is very good.
Instead of Beans...try The French Style Puy Lentils.  Slightly nutty and chewy.
Perfect

This amount probably would feed 8 people
You can either halve it or just freeze the extra.
Perfect to have on call

Oh and of course any leftovers...Make Pies - My Mantra
This came from The NY TImes Cooking site attributed to Pierre Franey
As they said, a nod to his French roots ...using Lamb and the little Puy Lentils
When you fry the Lamb there is a lot of excess fat, I would suggest that you drain most of that off

1 tablespoon olive oil
1 kg lean lamb, chops cut into 1/4-inch cubes
2 cups finely chopped onions
2 tablespoons finely chopped garlic
1 cup finely chopped celery
1 cup finely chopped sweet red pepper
1 jalapeno pepper, cored, seeded and chopped fine
1 teaspoon ground cumin
3 tablespoons chile powder
1 teaspoon crumbled fresh oregano, or 2 teaspoons dried
2 bay leaves
3 cups canned crushed tomatoes
1 cup chicken broth, fresh or canned
Salt and freshly ground pepper to taste
1 cup dried green lentils
Sour cream for garnishing
Limes for garnishing 

Heat the oil in a large heavy pot,
Add the meat.
Cook over medium-high heat for three or four minutes,
stirring with a heavy metal kitchen spoon to break up any lumps.
Add the onions, garlic, celery, red pepper, jalapeno pepper, cumin and chile powder, and stir to blend well.

Cook until the onions are translucent.
Add the oregano, bay leaves, tomatoes and chicken broth along with 1 cup water and salt and pepper. 

Bring to a boil, stirring often.
Cook for 20 minutes.

Place the lentils in a saucepan with 3 cups of water, and salt to taste.
Bring to a boil, and simmer for 15 minutes, stirring often. Drain.

Add the lentils to the meat mixture.
Cook for 10 minutes, stirring often.
Remove bay leaves.

Serve with a dollop of sour cream, some grated cheese, coriander leaves and wedges of lime

Tick ✓ another Chili for the repertoire