Hearty and chunky lamb and lentil soup with herbed croutons, yoghurt and pumpkin seeds by Peter Gordon
Over a year ago
2,475 views
Ingredients
- 800g diced lamb, small dice
- 50g pumpkin seeds
- 1 small baguette, sliced 1cm thick
- 250g lentils, rinsed in cold water then drained (use either green, puy or brown lentils)
- 1.5litres lamb stock
- 200g mushrooms, sliced
- 2 carrots, peeled and grated
- 3tbsp extra virgin olive oil
- 3tbsp mixed fresh herbs, chopped (a mixture of rosemary, sage, oregano, thyme) or 1 tbsp dried mixed herbs
- 4 cloves garlic, chopped
- ½ leek, thinly sliced
- 1 onion, halved and thinly sliced
- 150g Greek yoghurt
Accompaniment
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Description
Serves: 8
Method
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1
1. Preheat oven to 170*C. Place a large saucepan over medium heat.
2. Sauté the onion, leek, garlic and half the herbs in 2 tbsp of oil until caramelised.
3. Add the lamb and cook until browned all over.
4. Add the carrots, mushrooms and stock and bring to the boil.
5. Reduce to a simmer and put a lid on the pot then cook 30 minutes.
6. Stir in the lentils and top up with extra stock, or boiling water, so that the liquid covers the meat by 3 cm.
7. Cook until the lentils are tender — about 20 to 35 minutes depending on which lentil you use. Taste for seasoning.
8 While the soup is cooking, make your croutons. Mix the remaining chopped herbs into the remaining 1 tbsp olive oil and brush this over the sliced bread. Bake in the oven until golden, around 12 – 15 minutes, then remove from the oven and leave to cool.
9 Place the pumpkin seeds in another tray in the oven and cook 15 minutes. Remove and leave to cool.
10 To serve, divide the soup amongst your heated bowls. Dollop on the yoghurt, sprinkle on the pumpkin seeds and serve with a crouton or two.
For more tips and ideas on how to cook New Zealand Lamb visit loveourlamb.co.uk
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