Ingredients
- Brown onion 1 large
- Carrots 2
- Celery 3 stalks
- Garlic 2 cloves
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 5 tbsp
- SpinneysFOOD Australian Diced Lamb Cubes 500g
- Tomato paste 3 tbsp
- Chicken or vegetable stock 2L
- Green or brown lentils 250g dried
- SpinneysFOOD Bay Leaves 2
- SpinneysFOOD Fine Cumin 2 tsp
- SpinneysFOOD Fine Coriander 2 tsp
- SpinneysFOOD Fine Sea Salt To taste
- SpinneysFOOD Black Pepper Freshly ground, to taste
- Easter greens (such as spinach, Swiss chard, or kale) 250g mixed
- Lemon juice 2 tbsp
- SpinneysFOOD Fresh Parsley A handful
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."
Lamb and lentil soup with Easter greens
Middle Eastern 20 Mins Prep · 40 Mins Cook
- 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.