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Slow-cooked freekeh and lamb soup recipe
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Prep Time:
15 minutes
Cook Time:
150 minutes
Total Time:
165 minutes
Nutrient-dense green wheat, Freekeh, shines in hearty winter soup with lean lamb leg steaks.
Ingredients:
  • 9.20 gm extra virgin olive oil
  • 400g lean lamb leg steaks, excess fat trimmed, cut into 1.5cm pieces
  • 1 large brown onion, finely chopped
  • 2 carrots, peeled, finely chopped
  • 3 celery sticks, finely chopped
  • 3 garlic cloves, thinly sliced
  • 2 tsp finely grated lemon rind
  • 1 tsp dried oregano leaves
  • 500ml (2 cups) Salt Reduced Chicken Style Liquid Stock
  • 100g (1 ⁄2 cup) wholegrain freekeh, rinsed, drained
  • 200g green beans, sliced
  • 150g (1 cup) frozen peas
  • 90g (1 ⁄3 cup) natural yoghurt
  • 40.00 ml chopped fresh mint leaves, plus extra sprigs, to serve
Instructions:
  • In a large saucepan over medium-high heat, heat half of the oil. Brown the lamb in batches by turning for 3-4 minutes until nicely browned. Transfer the lamb to a plate.
  • Lower the heat to medium and add the rest of the oil to the pan. Toss in the onion, carrot, and celery. Sauté for 5 minutes until they are soft, stirring occasionally. Introduce the garlic, lemon zest, and oregano. Cook for another minute until fragrant. Put the lamb back in the pan, pour in the stock and 875ml (31⁄2 cups) of water. Bring it to a boil. Stir in freekeh, then lower the heat, cover, and simmer for 11⁄2-2 hours until the lamb is tender.
  • Stir in the beans and peas. Simmer without a lid for 10 minutes, or until the veggies are tender.
  • Mix the yogurt and mint together in a small bowl.
  • Add a generous dollop of fresh mint yogurt onto the soup, season to taste, and garnish with additional mint leaves before serving.

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