Middle Eastern lamb and red lentil soup
lean lamb leg steak
350 g, cut into 1cm pieces
1 medium, finely chopped
2 large, diced
2 individual, chopped
2 clove(s), crushed
dried chilli flakes
1 cup(s), (200g) red vatriety, rinsed, drained
1 x 3 second spray(s)
- Lightly spray a large saucepan with oil and heat over high heat. Cook lamb, stirring, for 3 minutes or until browned. Transfer to a plate.
- Cook onion, carrot and celery, stirring, for 5 minutes or until softened. Add garlic, cumin and chilli and cook, stirring, for 30 seconds or until fragrant. Add lentils and 1 litre (4 cups) water and bring to the boil. Reduce heat and simmer, covered, for 15 minutes or until lentils are tender and soup has thickened.
- Add lamb and simmer for 1 minute or until heated through. Season with salt and pepper to serve.