Friday, 19 October 2012

spicy lamb and lentil soup

A lovely warming dish on these cold days.  Feel free to play around with the spices I use - but I think the cumin and coriander work well with the lamb and add a Moroccan flavour that I love.  This is a really thick soup and a cross between a soup and a stew.  This is also a great way of making a tasty, filling lunch or supper for very little money.  This would work equally as well without the lamb for a veggie alternative.    

This can serve 4-6 people however I left a pot of it in the fridge and all but one portion was devoured by a hungry husband and large 17 year old step son!    

Spicy lamb and lentil soup

For 4-6 people
500g stewing lamb
2 tins tomatoes
2 litres veg stock
200g red lentils
100g grains (I use Pearl barley but bulgar wheat, quinoa, cous cous would all work well)
1 onion chopped
1 carrot chopped
2 garlic cloves chopped
1 tbs cumin seeds
1/2 tbs coriander seeds
1 tbs smoked paprika
1 sprig rosemary
1 tbs olive oil
Salt & pepper to taste


  • Fry the lamb on both sides until nicely browned
  • Add chopped veg and spices and fry for a few minutes until softened and slightly browned
  • At the same time in a separate pan bring the lentils to a rapid boil for 10 minutes before draining and adding to a pan with the tinned tomatoes, grains, stock and seasoning
  • Bring to a boil then reduce heat and simmer for an hour until the lamb and veg are tender
  • Remove the lamb and shred with a fork and remove any bones before putting the meat back in the soup 
  • Serve with crusty bread and butter if you like - I hope you enjoy!

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