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  


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

About This Instructable


33 favorites


Bio: I have always loved to cook and share my food with others. Whether exploring new recipes and foods from all over the world or cooking ... More »
More by chipbuttiesandnoodlesoup: capelli d'angelo (angel hair pasta) with mussels, fennel & chorizo sultana and clementine biscotti double chocolate almond cookies
Add instructable to: