Name: Lamb, lentil and vegetable soup
Prep time: 20 min
Cook time: 130 min
Total time: 150 min
Yield: 1
Ingredients: 36.40 gm olive oil; 2 large brown onions, coarsely chopped; 2 celery sticks, trimmed, coarsely chopped; 1 large carrot, peeled, coarsely chopped; 1 baby fennel bulb, trimmed, thinly sliced; 900g butterfly lamb leg, cut into 3cm pieces; 400g can diced tomatoes; 1L (4 cups) chicken style liquid stock or vegetable liquid stock; 400g can brown lentils, rinsed, drained; 450g baby coliban potatoes, thickly sliced

Lamb, lentil and vegetable soup

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Prep Time:
20 minutes

Cook Time:
130 minutes

Total Time:
150 minutes

Hearty winter soup packed with veggies, lamb, and legumes.

Ingredients:

36.40 gm olive oil
2 large brown onions, coarsely chopped
2 celery sticks, trimmed, coarsely chopped
1 large carrot, peeled, coarsely chopped
1 baby fennel bulb, trimmed, thinly sliced
900g butterfly lamb leg, cut into 3cm pieces
400g can diced tomatoes
1L (4 cups) chicken style liquid stock or vegetable liquid stock
400g can brown lentils, rinsed, drained
450g baby coliban potatoes, thickly sliced

Instructions:

In a generous saucepan, heat oil over medium-high heat. Sauté onion for 2 minutes until fragrant. Introduce celery, carrot, and fennel, continue stirring for 3-4 minutes until veggies are lightly golden.
Sear the lamb until just browned, then add the tomato and stock. Bring to a boil, then reduce heat, cover, and simmer for 1 hour.
Combine the lentils and potato in the pot. Allow to simmer covered for 1 hour or until the lamb and potato reach desired tenderness. Serve in bowls and garnish with a spoonful of pesto. (Refer to recipe for pesto in the notes)

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