Lamb, Vegetable and Lentil Soup with Cabbage Lamb, Vegetable and Lentil Soup with Cabbage

Lamb, Vegetable and Lentil Soup with Cabbage

A delicious warming stew with cubes of boneless lamb neck fillet, lentils, onions, carrots, swede, fresh herbs, lamb stock and sliced cabbage.

prep time
20 mins

cook time
2 hours

serves
6 people

Ingredients

  • 675g lean boneless lamb shoulder or neck fillet cut into 2.5cm/1inch cubes
  • 30ml/2tbsp rapeseed oil
  • 2 medium onions, peeled and chopped OR 1 x 450g chopped onions
  • 100g red lentils, rinsed
  • 700ml good, hot lamb stock
  • 1 large sprig rosemary, roughly chopped
  • 4 sprigs fresh thyme leaves
  • 225g carrots, peeled and sliced
  • 225g swede, peeled and roughly chopped
  • Handful finely chopped green cabbage

Method

  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.