Slow-cooked lamb and lentil soup with coriander yoghurt
- 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 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.