Lamb, Lentil and Vegetable Soup

This is my favourite 'go-to' soup recipe. I was brought up on this soup and have eaten it all my life. It's a very balanced meal with protein and loads of vegetables. I always keep plenty in the freezer.

Yields20 Servings
Prep Time15 minsCook Time5 hrsTotal Time5 hrs 15 mins

Ingredients

 1 lamb shank
 1 1/2 cup green lentils
 1 1/2 cup red lentils
 ½ cup barley
 5 carrots, peeled
 1 sweet potato
 1 leek
 3 celery stalks
 2 large onions
 1 red chilli (optional)
 2 - 3 tbsp cumin (to taste)
 2 - 3 tbsp coriander (to taste)
 1 tbsp smoked paprika
 2 vegetable stock cubes
 salt and freshly ground pepper

Directions

1

Soak lentils, and pearl barley in cold water for an hour or overnight. Rinse and drain.

2

Place the lamb shank into a slow cooker, or a large pot and cover with plenty of water. If using a slow cooker, fill at least halfway with water.

3

Add the lentils and barley.

4

Cut carrots and sweet potato into large chunks and add to the pot.

5

Chop onions, leek and celery (plus the leaves) and add, along with salt and freshly ground black pepper.

6

In a cup, mix together cumin, coriander, and smoked paprika to make a paste and add.

7

Dissolve the vegetable stock cubes in a small amount of boiling water and add.

8

Stovetop cooking: simmer for 6 - 8 hours
Slow cooker - cook on high for approx 5 hours
The soup is cooked when the meat falls off the bone.

9

Allow the soup to cool, and then remove the bone.
Either leave it to eat as a chunky soup or use a hand blender to break it down to a smoother consistency. Either way is delicious.

10

I generally freeze the soup, and it lasts well for up to 2 -3 months.
I often add butternut squash, parsnip, spinach, or sometimes a potato - depending on what is in the fridge and needs using.
Enjoy!

Ingredients

 1 lamb shank
 1 1/2 cup green lentils
 1 1/2 cup red lentils
 ½ cup barley
 5 carrots, peeled
 1 sweet potato
 1 leek
 3 celery stalks
 2 large onions
 1 red chilli (optional)
 2 - 3 tbsp cumin (to taste)
 2 - 3 tbsp coriander (to taste)
 1 tbsp smoked paprika
 2 vegetable stock cubes
 salt and freshly ground pepper

Directions

1

Soak lentils, and pearl barley in cold water for an hour or overnight. Rinse and drain.

2

Place the lamb shank into a slow cooker, or a large pot and cover with plenty of water. If using a slow cooker, fill at least halfway with water.

3

Add the lentils and barley.

4

Cut carrots and sweet potato into large chunks and add to the pot.

5

Chop onions, leek and celery (plus the leaves) and add, along with salt and freshly ground black pepper.

6

In a cup, mix together cumin, coriander, and smoked paprika to make a paste and add.

7

Dissolve the vegetable stock cubes in a small amount of boiling water and add.

8

Stovetop cooking: simmer for 6 - 8 hours
Slow cooker - cook on high for approx 5 hours
The soup is cooked when the meat falls off the bone.

9

Allow the soup to cool, and then remove the bone.
Either leave it to eat as a chunky soup or use a hand blender to break it down to a smoother consistency. Either way is delicious.

10

I generally freeze the soup, and it lasts well for up to 2 -3 months.
I often add butternut squash, parsnip, spinach, or sometimes a potato - depending on what is in the fridge and needs using.
Enjoy!

Lamb, Lentil and Vegetable Soup

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