Lamb and Lentil Soup Lamb and Lentil Soup

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?

prep time
10 mins

cook time
2 hours

6 people

  • Energy(KJ)


  • Energy(Kcal)


  • Fat(g)


  • Saturates(g)


  • Carbohydrate(g)


  • Sugars(g)


  • Fibre(g)


  • Protein(g)


  • Salt(g)



  • 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


  1. 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.
  2. 1 hour before the end of the cooking time add the carrots and swede.
  3. 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.
  4. Garnish with the remaining fresh thyme leaves and serve with crusty bread.