Lamb, Lentil and Vegetable Soup
Authorkaren@myhealthylife.meCategorySoupThis 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.
Soak lentils, and pearl barley in cold water for an hour or overnight. Rinse and drain.
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.
Add the lentils and barley.
Cut carrots and sweet potato into large chunks and add to the pot.
Chop onions, leek and celery (plus the leaves) and add, along with salt and freshly ground black pepper.
In a cup, mix together cumin, coriander, and smoked paprika to make a paste and add.
Dissolve the vegetable stock cubes in a small amount of boiling water and add.
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.
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.
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
Directions
Soak lentils, and pearl barley in cold water for an hour or overnight. Rinse and drain.
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.
Add the lentils and barley.
Cut carrots and sweet potato into large chunks and add to the pot.
Chop onions, leek and celery (plus the leaves) and add, along with salt and freshly ground black pepper.
In a cup, mix together cumin, coriander, and smoked paprika to make a paste and add.
Dissolve the vegetable stock cubes in a small amount of boiling water and add.
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.
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.
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!
