Slow cooked lamb and lentil soup with coriander yoghurt
2
Points®
Total time: 2 hr • Prep: 15 min • Cook: 1 hr 45 min • Serves: 4 • Difficulty: Easy
Cosy up in front of the fire with a bowl of rich and hearty slow-cooked soup.
Ingredients
Olive oil
1 tbs
Lamb leg steak, raw
400 g
Brown onion
1 medium, finely chopped
Carrot(s)
1 medium, finely chopped
Celery
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
⅓ cup(s), (80g)
Fresh coriander
⅓ cup(s), chopped
Instructions
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.
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.