Lamb and Lentil Soup
This hearty soup uses slow-cooked lamb for extra flavour and is sure to warm you up on chillier nights. Or why not use mutton as a great alternative?
- 675g/1½lb lamb scrag (Windsor cut) pieces or lean lamb shoulder or neck fillet cut into 2.5cm/1inch cubes
- Salt and freshly milled black pepper
- 30ml/2tbsp sunflower oil
- 2 medium onions, peeled and chopped
- 100g/4oz red lentils, rinsed
- 600ml/1pint 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
- Season the lamb. Heat the oil in a large frying pan and brown the lamb in batches for 4-5 minutes. Add the onions and cook for 1-2 minutes. Add the lentils, stock, rosemary, half the thyme leaves. Bring to the boil, reduce the heat and transfer to a large heatproof dish. Cover and cook for 2 hours or until the meat is tender.
- 1 hour before the end of the cooking time add the carrots and swede.
- If using lamb scrag (or Windsor cut) transfer the meat to a plate, remove any bones (if present) and return the meat to the soup.
- Garnish with the remaining fresh thyme leaves and serve with crusty bread.