Hearty Lamb, Barley & Lentil Soup

Name: Hearty Lamb, Barley & Lentil Soup
Prep time: 15 min
Cook time: 70 min
Total time: 25 min
Yield: 4
Cuisine: British
Ingredients: 1 tablespoon oil; 500 g lamb leg steaks, cut into 2 cm pieces; 200 g butternut pumpkin, peeled, cut into 2cm pieces; 200 g parsnip, peeled, cut into 2cm pieces; 1 litre hot water; 400 g can diced Italian tomatoes; 2 pots Continental Stock Pot Sensations Chicken Stock Pot; 2 sprigs fresh thyme; 1/2 cup pearled barley; 400 g can lentils, rinsed and drained; fresh continental parsley, to garnish; lemon zest, to garnish; Greek-style natural yoghurt, to serve

Hearty, wholesome, and slow-simmered to soul-warming perfection. This soup is sure to leave you satisfied.

1 H 10 Mins

Cooking Time
easy

Difficulty
15 Mins

Prep Time
4 People

Serves

1 tablespoon oil
500 g lamb leg steaks, cut into 2 cm pieces
200 g butternut pumpkin, peeled, cut into 2cm pieces
200 g parsnip, peeled, cut into 2cm pieces
1 litre hot water
400 g can diced Italian tomatoes
2 pots Continental Stock Pot Sensations Chicken Stock Pot
2 sprigs fresh thyme
1/2 cup pearled barley
400 g can lentils, rinsed and drained
fresh continental parsley, to garnish
lemon zest, to garnish
Greek-style natural yoghurt, to serve

Heat oil in a large heavy-based saucepan over medium-high heat. Cook lamb, in batches, until browned. Transfer to a bowl.
Add pumpkin and parsnip to pan, and cook, stirring for 1 minute. Return lamb to pan. Stir in water, tomatoes, stock pots and thyme. Bring to the boil, stirring occasionally until stockpots dissolve. Cover. Reduce heat to low and simmer, covered, stirring occasionally, for 1 hour or until the lamb and barley are tender. Remove and discard thyme stems.
Stir in the lentils and cook until heated. Garnish with parsley and lemon zest. Serve with yoghurt.