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

Instructions

• 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!