I’m delighted to share this recipe for Lamb, Vegetable and Lentil Soup with Cabbage from Simply Beef and Lamb with you today! Simply Beef and Lamb support both the Red Tractor Mark and the Quality Standard Mark for beef and lamb and if you visit their website you can find your nearest Quality Standard butcher. I’m helping to spread the word about their #LivePeasant campaign, encouraging home cooks to go back to basics and cook in a more rustic, simple way. One pot cooking is all part of this and as we all lead such busy hectic lives cooking all your meat and vegetables in one pot makes perfect sense!
I’ve never had lamb soup before but I have to say this recipe was a huge hit with the family, the men of the family went back for seconds and all bowls were mopped clean with the crusty bread! I love it when I can satisfy all tastes and everyone is happy so this soup will definitely be on my regular rota from now on!
I do hope you try this Lamb, Vegetable and Lentil Soup with Cabbage! Do you have any favourite one pot lamb dishes? Do let me know in the comments! If you want to find out more about the #LivePeasant campaign and see more recipes then do check out the Simply Beef and Lamb Facebook page. You might like to check more blogger recipes for the #LivePeasant campaign which you can find at the end of my One Pot Minced Beef Hot Pot post!
- 675g/1½lb lean boneless lamb shoulder or neck fillet cut into 2.5cm/1inch cubes
- Salt and freshly milled black pepper
- 30ml/2tbsp rapeseed oil
- 2 medium onions, peeled and chopped
- 100g/4oz red lentils, rinsed
- 700ml/1¼pints good, hot lamb stock
- 1 large sprig rosemary, roughly chopped
- 4 sprigs fresh thyme leaves
- 225g/8oz carrots, peeled and sliced
- 225g/8oz swede, peeled and roughly chopped
- Handful finely chopped green cabbage
- Place the lamb in large bowl and season.
- Heat the oil in a large frying pan and brown the lamb in batches for 5-6 minutes.
- Add the onions and cook for 3-4 minutes. Add the lentils, stock, rosemary and half the thyme leaves. Bring to the boil, reduce the heat then cover and cook for 1 hour, or until the meat is tender, stirring occasionally.
- Add the carrots, swede and cabbage. Continue to cook for a further 30 minutes.
- Garnish with the remaining fresh thyme leaves and serve with crusty bread.
NB: This is a commissioned post for Simply Beef and Lamb. Recipe courtesy of British Beef and Lamb. All opinions are my own.
37 comments
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Amy Fidler
19/03/2017 at 9:49 am (UTC 1) Link to this comment
bet this is a hearty soup x
Camilla
19/03/2017 at 1:26 pm (UTC 1) Link to this comment
It was incredibly good:-)
Richard Eldred Hawes
12/02/2017 at 10:13 pm (UTC 1) Link to this comment
I always try to buy food with the Red Tractor Mark, this soup looks lovely
Camilla
13/02/2017 at 1:41 pm (UTC 1) Link to this comment
Thanks Richard, that’s great:-)
Helen Moulden
01/02/2017 at 1:54 pm (UTC 1) Link to this comment
This looks gorgeous. I’m going to make a large batch and freeze some down!
Camilla
01/02/2017 at 10:04 pm (UTC 1) Link to this comment
It is the most gorgeous recipe:-)
A S,Edinburgh
31/01/2017 at 9:58 pm (UTC 1) Link to this comment
I’ve never had lamb soup either. This looks lovely :).
Camilla
31/01/2017 at 11:18 pm (UTC 1) Link to this comment
It was so good:-)
Paul Wilson
02/11/2016 at 12:23 am (UTC 1) Link to this comment
Looks like a perfect filling lunch for a cold day.
Maya Russell
20/06/2016 at 6:18 am (UTC 1) Link to this comment
Looks like quite a hearty, warming food. I like the addition of cabbage which I love.
Camilla
20/06/2016 at 10:35 am (UTC 1) Link to this comment
We all loved this soup, totally amazing;-)
Elizabeth
25/03/2016 at 7:48 am (UTC 1) Link to this comment
Mmmm proper hearty comfort food, this! My kind of recipe!
Camilla
25/03/2016 at 12:08 pm (UTC 1) Link to this comment
Thanks Elizabeth:-)
peter @feedyoursoultoo
21/03/2016 at 1:24 pm (UTC 1) Link to this comment
I love how hearty this dish is. I can imagine the flavor and the dish has a wonderful texture as well.
Camilla
21/03/2016 at 2:56 pm (UTC 1) Link to this comment
It really is super delicious Peter:-)
Renna
20/03/2016 at 11:11 am (UTC 1) Link to this comment
Great recipe, and definitely one for a nice chilled day.
Camilla
20/03/2016 at 1:05 pm (UTC 1) Link to this comment
Thanks Renna, it really is a great warming recipe:-)
Fashion and Style Police
19/03/2016 at 10:55 pm (UTC 1) Link to this comment
Loving the look of this. Looks very yummy.
Camilla
20/03/2016 at 12:34 am (UTC 1) Link to this comment
Thanks Stella:-)
Emma White
19/03/2016 at 10:30 pm (UTC 1) Link to this comment
oh wow this would be amazing to have ready when I come in from work healthy and filling
Camilla
20/03/2016 at 12:34 am (UTC 1) Link to this comment
Yes I’m sure you could make it in a slow cooker too:-)
Heather Haigh
19/03/2016 at 7:30 pm (UTC 1) Link to this comment
Lovely, hearty, looking dish.
Camilla
19/03/2016 at 10:07 pm (UTC 1) Link to this comment
Thanks Heather:-)
Jessica McDonnell
19/03/2016 at 6:21 pm (UTC 1) Link to this comment
I need to make a vegetarian version of this. I love a good lentil soup 🙂
Sabina Sher
19/03/2016 at 4:13 pm (UTC 1) Link to this comment
Oh this looks great, I’d probably take out the lamb so it’s veggie 🙂
Emily Underworld
19/03/2016 at 2:42 pm (UTC 1) Link to this comment
The #LivePeasant idea is intriguing! I’m vegan, so I’ll leave out the lamb when I try this recipe! I’m hungry now…
Camilla
19/03/2016 at 7:15 pm (UTC 1) Link to this comment
Maybe substitute with chickpeas and veg stock!
Sarah Bailey
19/03/2016 at 2:23 pm (UTC 1) Link to this comment
Ohh this sounds like an interesting mix – I do love lamb so will have to give it a whirl. x
Camilla
19/03/2016 at 2:43 pm (UTC 1) Link to this comment
Great Sarah, it is totally lush.
Helen @ Fuss Free Flavours
19/03/2016 at 2:04 pm (UTC 1) Link to this comment
That sounds delicious Camilla – pulses are classic peasant cookery – a cheap and delicious way to bulk a dish out.
Camilla
19/03/2016 at 2:43 pm (UTC 1) Link to this comment
Thanks Helen, I can’t take credit for the recipe but it’s one we’ll be having from now on;-)
Bintu | Recipes From A Pantry
19/03/2016 at 1:32 pm (UTC 1) Link to this comment
I am freezing right now and would welcome some of this to warm me up.
Camilla
19/03/2016 at 2:44 pm (UTC 1) Link to this comment
I was really comforting:-)
Jo of Jo's Kitchen
19/03/2016 at 8:34 am (UTC 1) Link to this comment
This looks delicious! Very filling and tasty. Perfect for the changeable weather we are having at the moment
Camilla
19/03/2016 at 12:06 pm (UTC 1) Link to this comment
Thanks Jo, yes so changeable, I could barely get me feet away from freezing in bed last night!
kate @veggie desserts
19/03/2016 at 7:54 am (UTC 1) Link to this comment
I love a rustic stew – and yes, definitely mopped up with crusty bread! It’s great that you’ve used cabbage – such an under-appreciated vegetable!
Camilla
19/03/2016 at 12:07 pm (UTC 1) Link to this comment
The new season spring cabbage is lush right now, we love it:-)
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