Lamb, lentil and vegetable soup

Recipes / Meat

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

Recipe «Lamb, lentil and vegetable soup» presented in category Recipes / Meat, to prepare this dish you will need no more 2:10 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

  • 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 

Instructions

  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.