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Photo of Slow cooked lamb and lentil soup with coriander yoghurt by WW

Slow cooked lamb and lentil soup with coriander yoghurt

Total Time
2 hr
15 min
1 hr 45 min
Cosy up in front of the fire with a bowl of rich and hearty slow-cooked soup.


Olive oil

1 tbs

Lamb leg steak, raw

400 g

Brown onion

1 medium, finely chopped


1 medium, finely chopped


2 stick(s), finely chopped

Fresh ginger

2 tsp, finely grated

Ground cumin

2 tsp

Canned diced tomatoes

400 g

Dry lentils

1 cup(s), (200g) red lentils, rinsed, drained

99% fat-free, plain or natural yoghurt, unsweetened

cup(s), (80g)

Fresh coriander

cup(s), chopped


  1. 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.
  2. 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.
  3. 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.
  4. 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.