Mushroom, lentil and lamb soup

Cooking Meat Mushroom, lentil and lamb soup

When served with some fresh crusty bread, this hearty soup can stand as a meal on its own.

Lables: Low carb Low kilojoule Low sugar Lower gi Egg free Fish free Peanut free Shellfish free Tree nut free
  1. Heat oil and butter in a large saucepan over medium-high heat. Add onion, celery and mushrooms. Cook, stirring occasionally, for 4 to 5 minutes or until vegetables are soft. Sprinkle over flour. Cook for 1 minute.
  2. Remove from heat. Slowly add stock and 2 cups cold water, stirring constantly. Return to heat and bring to the boil. Reduce heat to medium. Add lentils and lamb shank meat. Cook, uncovered, for 5 minutes or until heated through.
  3. Season with salt and pepper. Ladle into bowls. Sprinkle with parsley. Serve with herbed bread and a dollop of yoghurt.

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1 tbsp olive oil
20g butter
1 brown onion, finely chopped
2 sticks celery, thinly sliced
200g button mushrooms, sliced
1/4 cup plain flour
4 cups chicken stock
400g can brown lentils, drained, rinsed
3 cups cooked lamb shank meat
1/3 cup flat-leaf parsley leaves, roughly chopped
Herbed garlic bread and Tamar Valley Greek Style Yoghurt , to serve

Adv

Autors
Preparation time
5
Cooking time
15
Difficulty
Easy
Serves
4 people
Method
Baking
Category
Meat
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