Name: Mushroom, lentil and lamb soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 1
Ingredients: 18.20 gm olive oil; 20g butter; 1 brown onion, finely chopped; 2 sticks celery, thinly sliced; 200g button mushrooms, sliced; 62.50 ml plain flour; 1020.00 gm chicken style liquid stock; 400g can brown lentils, drained, rinsed; 750.00 ml cooked lamb shank meat; 82.50 ml flat-leaf parsley leaves, roughly chopped; Herbed garlic bread, to serve; Greek-style yoghurt (optional), to serve

Mushroom, lentil and lamb soup

0 Likes

Prep Time:
5 minutes

Cook Time:
15 minutes

Total Time:
20 minutes

This robust soup is a satisfying meal when paired with crusty bread.

Ingredients:

18.20 gm olive oil
20g butter
1 brown onion, finely chopped
2 sticks celery, thinly sliced
200g button mushrooms, sliced
62.50 ml plain flour
1020.00 gm chicken style liquid stock
400g can brown lentils, drained, rinsed
750.00 ml cooked lamb shank meat
82.50 ml flat-leaf parsley leaves, roughly chopped
Herbed garlic bread, to serve
Greek-style yoghurt (optional), to serve

Instructions:

In a large saucepan over medium-high heat, heat oil and butter until sizzling. Add onion, celery, and mushrooms, cook until soft, about 4-5 minutes, stirring occasionally. Sprinkle flour over the veggies and cook for an additional minute.
After removing the mixture from heat, gently pour in the stock and 2 cups cold water while stirring continuously. Place back on heat and let it come to a boil. Then, lower the heat to medium and mix in the lentils and lamb shank meat. Simmer uncovered for 5 minutes until heated through.
Season with a pinch of salt and a crack of black pepper. Transfer the soup into bowls. Garnish with a sprinkle of fresh parsley. Serve alongside herbed bread and a dollop of yogurt.

We use cookies

Similar Recipes

Lamb and lentil cottage pie

Pumpkin, lentil and mushroom curry

Mushroom and lentil bolognaise

Barley, Lentil, and Mushroom Soup

Mushroom and lentil burger