5 from 9 votes
Print

Lamb, Vegetable and Lentil Soup with Cabbage

Lamb, Vegetable and Lentil Soup with Cabbage is a delicious hearty soup which all the family will love.
Course Main
Cuisine British
Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 5 minutes
Servings 4 - 6
Author Simply Beef and Lamb

Ingredients

  • 675 g/1┬Żlb 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/1┬╝pints 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

Instructions

  1. Place the lamb in large bowl and season.
  2. Heat the oil in a large frying pan and brown the lamb in batches for 5-6 minutes.
  3. 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.
  4. Add the carrots, swede and cabbage. Continue to cook for a further 30 minutes.
  5. Garnish with the remaining fresh thyme leaves and serve with crusty bread.