Lamb, Vegetable and Lentil Soup with Cabbage
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 45 mins
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Total Time
2 hrs 5 mins
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Servings
4 - 6
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Course
Main Course
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Cuisine
British
Lamb, Vegetable and Lentil Soup with Cabbage
Description
This soup begins by seasoning lamb cubes and browning them in oil to develop rich flavor. Onions are then cooked before adding rinsed red lentils, hot lamb stock, chopped rosemary, and some thyme leaves. The mixture simmers covered for about an hour until the lamb becomes tender and the lentils start to soften.
Next, sliced carrots, chopped swede, and cabbage are added to the pot to continue cooking for another 30 minutes. This gradual cooking approach ensures all ingredients become tender without overcooking. The fresh herbs contribute an aromatic quality, enhancing the savory broth that envelops the ingredients.
This soup can be served as a warming meal accompanied by crusty bread to complement its robust flavors. It's a balanced dish rich in protein, vegetables, and fiber from the lentils, suitable for cooler weather or a comforting lunch or dinner option.
Ingredients
- 675 lamb shoulder lean boneless, or neck fillet; cut into 2.5cm/1inch cubes
- salt freshly milled black pepper
- black pepper freshly milled black pepper
- 30 rapeseed oil 2 tbsp / ml
- 2 onion peeled and chopped, medium
- 100 red lentils rinsed, 4 oz / g
- 700 ml/1¼pints good hot lamb stock
- 1 rosemary roughly chopped, large sprig
- 4 thyme sprigs, fresh leaves
- 225 carrot peeled and sliced, 8 oz / g
- 225 swede peeled and roughly chopped, 8 oz / g
- green cabbage handful, finely chopped
Instructions
- Place the lamb in large bowl and season.
- Heat the oil in a large frying pan and brown the lamb in batches for 5-6 minutes.
- Add the onions and cook for 3-4 minutes. Add the lentils, stock, rosemary and half the thyme leaves. Bring to the boil, reduce the heat then cover and cook for 1 hour, or until the meat is tender, stirring occasionally.
- Add the carrots, swede and cabbage. Continue to cook for a further 30 minutes.
- Garnish with the remaining fresh thyme leaves and serve with crusty bread.
User Reviews
Overall Rating
5
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