Lamb, spinach and lentil soup

Lamb, spinach and lentil soup

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This tasty and satisfying soup can be served on its own or as part of a meal.

The ingredient of Lamb, spinach and lentil soup

  1. 2 tablespoons olive oil
  2. 4 lamb shanks, trimmed
  3. 2 stalks celery, trimmed, sliced
  4. 1 large onion, finely chopped
  5. 2 garlic cloves, crushed
  6. 1 1/2 litres chicken stock
  7. 3 cups water
  8. 1 1/2 cups dried brown lentils, rinsed (see Notes)
  9. 1 bunch english spinach, leaves removed, washed, chopped
  10. Zest and juice of 1 lemon
  11. 2 slices prosciutto, grilled, torn
  12. 2/3 cup plain yoghurt
  13. 2 teaspoons ground cumin
  14. 1 garlic clove, crushed

The instruction how to make Lamb, spinach and lentil soup

  1. Heat olive oil in a large saucepan on high. Cook lamb shanks for 4-5 mins, turning until browned all over. Remove and set aside.
  2. Saute celery, onion and garlic for 4-5 mins, until tender.
  3. Return shanks to pan with stock and water. Bring to the boil then reduce heat to low and simmer, covered, for 2 hours, until meat is tender.
  4. To make the cumin yoghurt, combine yoghurt, cumin and garlic, in a small bowl. Season to taste.
  5. Remove the shanks from the soup and cool slightly. Shred the meat from the bone (it should literally fall off).
  6. Bring soup back to the boil. Add lentils. Cook for 15-20 mins until tender.
  7. Return shredded lamb to soup. Heat, stirring, for 4-5 mins until boiling. Remove from heat. Stir through spinach, zest and juice. Season to taste. Serve topped with Cumin Yoghurt and torn prosciutto.

Nutritions of Lamb, spinach and lentil soup

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