Lamb, lentil and vegetable soup

Cooking Meat Lamb, lentil and vegetable soup

Overflowing with six vegies, plus lamb and legumes, this hearty soup is just the thing to warm you up in winter.

Lables: High protein Low carb Low kilojoule Low sugar Lower gi Egg free Fish free Gluten free Shellfish free Wheat free
  1. Heat the oil in a large saucepan over medium-high heat. Cook the onion, stirring, for 2 minutes. Add the celery, carrot and fennel. Cook, stirring, for 3-4 minutes or until the vegetables are light golden.
  2. 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.
  3. Add the lentils and potato. Cover and simmer for 1 hour or until the lamb and potato are tender. Ladle among serving bowls and top with a dollop of pesto.

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2 tbsp olive oil
2 large brown onions, coarsely chopped
2 celery sticks, trimmed, coarsely chopped
1 large carrot, peeled, coarsely chopped
1 baby fennel bulb, trimmed, thinly sliced
900g butterfly lamb leg, cut into 3cm pieces
400g can diced tomatoes
1L chicken or vegetable stock
400g can brown lentils, rinsed, drained
450g Baby Coliban potatoes, thickly sliced
Basil & Chive Pesto , to serve

Adv

Autors
Preparation time
20
Cooking time
2:10
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Meat
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