Spicy lamb, lentil and chickpea soup
2
Points®
Total time: 1 hr 55 min • Prep: 20 min • Cook: 1 hr 35 min • Serves: 8 • Difficulty: Easy
This recipe serves 8 people, if you are cooking for 4 why not freeze half for later?
Ingredients
Olive oil
1 tbs
Brown onion
1 medium, finely chopped
Celery
2 stick(s), thinly sliced
Carrot(s)
1 medium, chopped
Lamb leg steak, raw
600 g
Garlic
2 clove(s), crushed
Fresh ginger
2 tsp, finely grated
Smoked paprika
½ tsp
Ground cumin
1 tsp
Ground turmeric
1 tsp
Canned diced tomatoes
400 g
Chicken stock
4 cup(s), (1 litre)
Lentils, canned, rinsed, drained
1 400g can
Canned chickpeas, rinsed and drained
1 400g can
Plain flour
¼ cup(s), (35g)
Baby spinach
5 cup(s), (150g)
99% fat-free, plain or natural yoghurt, unsweetened
⅔ cup(s), (160g)
Instructions
1
Heat oil in a large saucepan over medium heat. Cook onion, celery and carrot, stirring, for 5 minutes or until softened. Add lamb and cook, stirring, for 5 minutes or until lamb is browned. Add garlic, ginger, paprika, cumin and turmeric and cook, stirring, for 1 minute or until fragrant.
2
Add tomatoes, stock and 2 cups (500ml) water and bring to the boil. Reduce heat and simmer, covered, for 45 minutes. Add lentils and chickpeas and simmer, covered, for 30 minutes or until lamb is tender.
3
Combine flour and ½ cup (125ml) water in a small bowl until smooth. Stir flour mixture into soup. Cook, stirring, until soup boils and thickens slightly. Stir in spinach (if serving 4, see Notes). Serve topped with yoghurt.
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