Hearty Lamb barley stew

Hearty Lamb, Barley & Lentil Soup

This hearty soup with lamb, barley, vegetables and lentils is super comforting, and is sure to leave you satisfied.
  • 1 H 10 Mins

    Cooking Time

  • easy


  • 15 Mins

    Prep Time

  • 4 People


  • 1 tablespoon oil
  • 500 g lamb leg steak, cut into 2 cm pieces
  • 200 g butternut pumpkin, peeled, cut into 2cm pieces
  • 200 g parsnip, peeled, cut into 2cm pieces
  • 1 litre Continental Superb Stock Chicken
  • 400 g can diced Italian tomatoes
  • 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

  1. Heat oil in a large heavy-based saucepan over medium-high heat. Cook lamb, in batches, until browned. Transfer to a bowl.

  2. Add pumpkin and parsnip to pan, and cook, stirring for 1 minute. Return lamb to pan. Stir in stock, tomatoes and thyme. Bring to the boil. 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.

  3. Stir in the lentils and cook until heated. Garnish with parsley and lemon zest. Serve with yoghurt.

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