Slow cooked lamb and lentil soup with coriander yoghurt

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Cosy up in front of the fire with a bowl of rich and hearty slow-cooked soup.

  • 1 tbs olive oil
  • 320 g diced lean lamb leg, (Buy 400g), fat trimmed
  • 1 medium brown onion, finely chopped
  • 1 medium carrot(s), finely chopped
  • 2 individual celery, finely chopped
  • 2 tsp fresh ginger, finely grated
  • 2 tsp ground cumin
  • 400 g canned diced tomatoes
  • 1 cup(s) dry lentils, (200g) red lentils, rinsed, drained
  • 1/3 cup(s) 99% fat-free plain yoghurt, (80g)
  • 1/3 cup(s) fresh coriander, chopped

Heat half the oil in a large saucepan over a high heat. Cook lamb, stirring, in batches, for 3-4 minutes or until browned. Transfer to a plate.

Reduce heat to medium. Add remaining oil to pan. Cook onion, carrot and celery, stirring, for 5 minutes or until softened. Add ginger and cumin and cook for 1 minute or until fragrant.

Return lamb to pan with tomatoes, lentils and 1 litre (4 cups) water and bring to the boil. Reduce heat and simmer, covered, stirring occasionally, for 1½ hours or until lamb is tender.

Combine yoghurt and half the coriander in a small bowl. Season with salt and pepper. Serve soup with coriander yoghurt and sprinkled with remaining coriander.

SERVING SUGGESTION: Multigrain bread rolls. TIP: Suitable to freeze (without yoghurt and coriander) for up to 3 months.

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