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 minutesminutes
Cook Time 1 hourhour45 minutesminutes
Total Time 2 hourshours5 minutesminutes
Servings 4- 6
Author Simply Beef and Lamb
Ingredients
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
2medium onionspeeled and chopped
100g/4oz red lentilsrinsed
700ml/1¼pints goodhot lamb stock
1large sprig rosemaryroughly chopped
4sprigs fresh thyme leaves
225g/8oz carrotspeeled and sliced
225g/8oz swedepeeled and roughly chopped
Handful finely chopped green cabbage
Instructions
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.