Lamb Shank & Lentil Soup
- Ready In:
- 11mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 1 tablespoon oil
- 4 lamb shanks
- 2 onions, diced
- 6 garlic cloves, crushed
- 6 cups chicken stock
- 3 potatoes, peeled and quartered
- 1 (400 g) can whole canned tomatoes, undrained
- 1 (400 g) can brown lentils, undrained
- 500 g butternut pumpkin, cubed
- 1 teaspoon dried thyme
- salt, to taste
- fresh ground pepper, to taste
- 2 tablespoons fresh parsley, chopped, for garnish
- 4 crusty rolls, to serve
directions
- Heat the oil in a large (preferably non-stick) saucepan (one which you can cover, in a later step), add the lamb and cook for 2-3 minutes on each side or until the lamb has browned; remove and set aside.
- Add a little more oil if it is needed (but if you are using a non-stick pan this shouldn't be necessary), then add the onion and garlic and cook for 2 minutes or until they are tender.
- Return the lamb to the saucepan with the stock, potatoes and tomatoes and simmer covered for 40 minutes, stirring occasionally.
- Add the undrained brown lentils, pumpkin and thyme; season to taste; and simmer uncovered for a further 30-40 minutes or until the lamb is tender.
- Serve - garnished with parsley - in large bowls and crusty rolls.
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RECIPE SUBMITTED BY
July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority!
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<br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!