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 |
| 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 | |
Ingredients
Cooking Instructions
Download PDFFinely 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.
