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/