Mushroom, lentil and lamb soup

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

Recipe «Mushroom, lentil and lamb soup» presented in category Recipes / Meat, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.