Introduction: Spicy Lamb and Lentil Soup

A lovely warming dish on these cold days. Feel free to play around with the spices I use - but I think the cumin and coriander work well with the lamb and add a Moroccan flavour that I love. This is a really thick soup and a cross between a soup and a stew. This is also a great way of making a tasty, filling lunch or supper for very little money. This would work equally as well without the lamb for a veggie alternative.  
For 4-6 people
500g stewing lamb
2 tins tomatoes
2 litres veg stock
200g red lentils
100g grains (I use Pearl barley but bulgar wheat, quinoa, cous cous would all work well)
1 onion chopped
1 carrot chopped
2 garlic cloves chopped


1 tbs cumin seeds
1/2 tbs coriander seeds
1 tbs smoked paprika
1 sprig rosemary
1 tbs olive oil


chopped mint/parsley to garnish (optional)
Salt & pepper to taste

 

Step 1: Brown the Lamb and Fry the Veg

  • Fry the lamb on both sides until nicely browned
  • Add chopped veg and spices and fry for a few minutes until softened and slightly browned  

 

Step 2: Prepare the Lentils, Add Remaining Ingredients, Simmer and Shred :)

  • At the same time in a separate pan bring the lentils to a rapid boil for 10 minutes before draining and adding to a pan with the tinned tomatoes, grains, stock and seasoning
  • Bring to a boil then reduce heat and simmer for an hour until the lamb and veg are tender
  • Remove the lamb and shred with a fork and remove any bones before putting the meat back in the soup

Step 3: Serve and Eat :) Delicious!

  • Serve with crusty bread and butter if you like, garnished with chopped mint or parsley - I hope you enjoy!
You can check out my other recipes on:  http://chipbuttiesandnoodlesoup.blogspot.co.uk/

Comments

author
eatproperly (author)2012-12-21

i love lamb and lentils. Always a winner for me. x

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