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!
NB: This is a commissioned post for Simply Beef and Lamb. Recipe courtesy of British Beef and Lamb. All opinions are my own.
Lamb, Vegetable and Lentil Soup with Cabbage
- 675 g/1½lb lean boneless lamb shoulder or neck fillet cut into 2.5cm/1inch cubes
- Salt and freshly milled black pepper
- 30 ml/2tbsp rapeseed oil
- 2 medium onions peeled and chopped
- 100 g/4oz red lentils rinsed
- 700 ml/1¼pints good hot lamb stock
- 1 large sprig rosemary roughly chopped
- 4 sprigs fresh thyme leaves
- 225 g/8oz carrots peeled and sliced
- 225 g/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.