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Picture of spicy lamb and lentil soup
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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

Picture of 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  

 

 
eatproperly2 years ago
i love lamb and lentils. Always a winner for me. x