Lifestyle
Get cosy with a bowl of hearty lentil and lamb soup
Combining the earthy flavours of lentils with the savoury richness of lamb, this soup is the perfect blend of comfort and nutrition.
When the weather gets cold and dreary, there’s nothing quite like a hot and comforting bowl of soup to warm you up from the inside out. And if you’re looking for a hearty and delicious soup to satisfy your cravings, look no further than this lentil and lamb soup recipe.
Packed with protein, fibre, and essential vitamins, this soup is a satisfying and wholesome meal that’s sure to leave you feeling nourished and satisfied. So grab your soup pot and get ready to cozy up with a bowl of this delicious lentil and lamb soup on a chilly night!
Recipe compliments of ROODEBERG.
Ingredients
- 2 tablespoons olive oil
- 2 large brown onions, coarsely chopped
- 2 celery sticks, trimmed, coarsely chopped
- 1 large carrot, peeled, coarsely chopped
- 900g lamb, cut into 3cm pieces
- 400g can diced tomatoes
- 1L (4 cups) chicken liquid stock or vegetable liquid stock
- 400g can brown lentils, rinsed, drained
- Fresh coriander to garnish
Method
- Heat the oil in a large saucepan over medium-high heat. Cook the onion, stirring for 2 minutes. Add the celery and carrot. Cook, stirring for 3-4 minutes or until the vegetables are light golden.
- Add the lamb and cook, stirring for 2-3 minutes or until just browned. Add the tomato and stock. Bring to the boil. Reduce heat to low. Cover and simmer for 1 hour.
- Add the lentils. Cover and simmer for 1 hour or until the lamb is tender. Ladle into serving bowls and garnish with fresh coriander.
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