Lamb and lentil soup with Easter greens

Lamb and lentil soup with Easter greens

Middle Eastern
20 mins Prep · 40 mins Cook

Serve with a squeeze of fresh lemon juice

Created by Spinneys
Prep time 20 minutes
Cook time 40 minutes
Serves 6
Cuisine Middle Eastern
Special Occasion Easter
Diet Other
Preparation Moderate
Nutrition (per serving)
Calories 593
Fat 26g
Saturates 4.5g
Protein 47.7g
Carbs 49.4g
Sugars 6.2g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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Finely chop the onion. Dice the carrots and celery stalks. Mince the garlic.


Heat 1 tbsp olive oil in a large pot over a medium heat. Add the lamb cubes to the pot and brown on all sides, then remove from the pan and set aside.


In the same pot, sauté the onion, carrots, celery and garlic until softened. Add the tomato paste and cook for 2 minutes before adding the chicken stock.


Rinse the lentils.


Return the browned lamb to the pot. Add in the lentils, bay leaves, cumin, coriander, salt and pepper. Stir to combine and bring the soup to a boil. Reduce the heat and let it simmer, partially covered, for approx. 30-40 minutes, until the lamb and lentils are tender.


Rinse and chop the greens. In a clean pan, heat 2 tbsp olive oil. Add the Easter greens and sauté until wilted. Drizzle over the lemon juice and season with salt and pepper. Set aside.


Once the soup is ready, discard the bay leaves and adjust the seasoning, if required. Ladle the hot soup into bowls and drizzle over a little olive oil and top with some fresh parsley.