Tuesday, 5 August 2014

Hearty and Healthy - Lamb and Lentil Soup

This is a meal in a bowl, lots of flavour, thick and full of vegetables. It is a version of a soup that I had growing up, my mother made much larger quantities and with 'soup mix', I use red lentils. This is the sort of soup that is perfect for those times when you want a light meal but do not want to be hungry an hour or so later. It also good made without meat, substitute vegetable stock for the lamb stock. It freezes so make extra and pack into individual portions - great to grab out of the freezer and take to work, reheat for a healthy filling and cheap lunch. A small roll and a piece of fruit and you are set for the afternoon.

Lamb, Lentil and Vegetable Soup
Lamb stock
1 lamb shank
Make stock by placing lamb shank in a large pot of cold water and bringing to the boil. Remove any scum that may form. Simmer until meat is falling of the bone. Strain the stock, remove and discard the bones, shred/ break up the meat. Refrigerate stock and meat. When cold remove fat from the stock.

1 litre lamb stock/chicken stock/vegetable stock
Meat from lamb shank
1 leek, split in half, washed and thinly sliced
1-2 carrots, grated
1 parsnip, grated
3 sticks celery, grated
1 ½ cups red lentils, rinsed

Place stock, lamb, vegetables and lentils in a large saucepan. Add some additional water if needed. The soup needs to have enough liquid to simmer without sticking or burning.

Bring the soup to boil and then simmer until lentils are soft. I usually cook this for about an hour or longer. 

Check for seasoning*, add some pepper.

Serve with a sprinkle of chopped parsley and for some extra flavour some Dukkah.

*I do not add salt to the soup during cooking, however, individual taste s may require some additional salt when served.

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