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Lamb, spinach and lentil soup
Lamb, spinach and lentil soup
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Prep Time:
20 minutes
Cook Time:
155 minutes
Total Time:
175 minutes
Versatile and flavorful soup perfect as a standalone dish or side.
Ingredients:
  • 36.40 gm olive oil
  • 4 lamb shanks, trimmed
  • 2 stalks celery, trimmed, sliced
  • 1 large onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 1/2 litres chicken stock
  • 750.00 gm water
  • 375.00 ml dried brown lentils, rinsed (see Notes)
  • 1 bunch english spinach, leaves removed, washed, chopped
  • Zest and juice of 1 lemon
  • 2 slices prosciutto, grilled, torn
  • 165.00 ml plain yoghurt
  • 5.00 gm ground cumin
Instructions:
  • In a large saucepan over high heat, sear lamb shanks in olive oil for 4-5 minutes until evenly browned. Set aside once done.
  • Cook the celery, onion, and garlic in a pan over medium heat for 4-5 minutes, or until softened.
  • Place the shanks back into the pan along with the stock and water. Bring the mixture to a boil, then lower the heat and simmer with the lid on for 2 hours until the meat is tender.
  • Mix tangy yoghurt with aromatic cumin and zesty garlic in a small bowl. Add a pinch of salt and pepper to enhance the flavors.
  • Remove the shanks, allowing them to cool slightly, then effortlessly shred the tender meat from the bone.
  • Once the soup reaches a boil again, gently introduce the lentils. Simmer for 15-20 minutes until they are tender.
  • Add the shredded lamb back into the soup and cook while stirring for 4-5 minutes until it comes to a boil. Take the soup off the heat and mix in the spinach, zest, and juice. Season to your liking. Serve the soup with a dollop of Cumin Yoghurt and torn prosciutto on top.

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