Middle Eastern lamb and red lentil soup
0
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Ingredients
Lamb leg steak, raw
350 g, cut into 1cm pieces
Brown onion
1 medium, finely chopped
Carrot(s)
2 large, diced
Celery
2 stick(s), chopped
Garlic
2 clove(s), crushed
Ground cumin
2 tsp
Dried chilli flakes
½ tsp
Dry lentils
1 cup(s), (200g) red vatriety, rinsed, drained
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray a large saucepan with oil and heat over high heat. Cook lamb, stirring, for 3 minutes or until browned. Transfer to a plate.
2
Cook onion, carrot and celery, stirring, for 5 minutes or until softened. Add garlic, cumin and chilli and cook, stirring, for 30 seconds or until fragrant. Add lentils and 1 litre (4 cups) water and bring to the boil. Reduce heat and simmer, covered, for 15 minutes or until lentils are tender and soup has thickened.
3
Add lamb and simmer for 1 minute or until heated through. Season with salt and pepper to serve.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.