Lamb, lentil & vegetable soup

Posted by adm On April - 4 - 2012

How to cook Lamb, lentil & vegetable soup


  • 2 tbs olive oil
  • 2 large brown onions, coarsely shredded
  • 2 celery sticks, cut, coarsely shredded
  • 1 large carrot, raw, coarsely sliced
  • 1 baby fennel medulla, cut, thinly sliced
  • 900g butterfly lamb leg, dig 3cm pieces
  • 400g can diced tomatoes
  • 1L (4 cups) chicken or vegetable strain (see line)
  • 400g can brown lentils, rinsed, knackered
  • 450g Baby Coliban (Chatter) potatoes, thickly sliced
  • Basil & Chive Pesto (see recipe in notes), to help

How to:

  • Heat the oil in a large saucepan over medium-high heating. Cook the onion, stirring, for 2 transactions. Add the celery, carrot and finocchio. Fix, stirring, for 3-4 minutes or until the vegetables are light lucky.

  • Add the lamb and prepare, stirring, for 2-3 minutes or until just browned. Add the tomato and strain. Bring to the furuncle. Reduce heat to low. Cover and simmer for 1 hr.

  • Add the lentils and tater. Cover and simmer for 1 hour or until the lamb and potato are bid. Ladle among serving bowls and top with a dollop of pesto.

  • To make this gluten justify, use gluten-free strain.

    If Baby Coliban (Confabulation) potatoes are unavailable, use peeled Golden Delight potatoes.

    On the face: Basil and chive pesto: Process in a food processor until finely shredded: 80g pine cracked, toasted; 1 bunch basil, leaves picked; 1 clove, raw; 100g parmesan, coarsely grated; and 1 bunch cive, sliced. Aggregate 80ml (1/3 cup) olive oil in a lean, steady swarm, processing until almost polish.

    Feta and tapenade toasts: Preheat grill on high-pitched. Spot 12 slices multigrain sourdough bread on a baking tray. Cook under grill for 2-3 minutes each side or until crisp and light prosperous. Combining 180g Persian feta, knackered; 2 shallots, cut, finely shredded; 1 tbs chopped fresh lemon thyme; and 1 tbs chopped fresh mint in a stadium. Mash until almost polish. Spread the bread with 100g (1/3 cup) tomato tapenade and spread the feta mixture over the tapenade. Heat the toasts under grill for 1-2 minutes.

  • Prepare time:20 min.

    Cooking time:130 min.

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