Spicy lamb, lentil and chickpea soup
1 medium, finely chopped
2 stick(s), thinly sliced
1 medium, chopped
Lamb leg steak, raw
2 clove(s), crushed
2 tsp, finely grated
Canned diced tomatoes
4 cup(s), (1 litre)
Lentils, canned, rinsed, drained
1 400g can
Canned chickpeas, rinsed and drained
1 400g can
¼ cup(s), (35g)
5 cup(s), (150g)
99% fat-free, plain or natural yoghurt, unsweetened
⅔ cup(s), (160g)
- 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.
- 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.
- 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.