1.Rinse lentils under cold water; drain.
2.Combine lentils, lamb, caramelised onion, carrot, celery, garlic, pancetta, paste, stock and wine in a 5-litre (20-cup) slow cooker. Cook, covered, on low, about 8 hours.
3.Add peas to cooker; cook, covered, a further 10 minutes. Season to taste.
4.Serve lamb sprinkled with parsley.
Suitable to freeze at the end of step 3.