Moroccan Lamb, Lentil and Winter Veg Soup to warm you up!

This soup is easy to make, super healthy and tastes fantastic. Even better after a couple of days too!

Check out the video below!

Ingredients:

1 x small lamb shoulder (whole)

Seasonal and needing to be used from the fridge Vegetables:

a few stems of celery, a few salad turnips, spring onions, silver beet stems, pumpkin. You could use carrots, parsnip, cauliflower, broccoli, onions, sweet potato, potato, anything really!

2 tablespoons stock powder (I like vegeta)

1 tin chopped Tomatoes or passata

1 tablespoon each of dried Coriander, Cumin and Turmeric

1 cup of Puy Lentils or any dried Lentils.

1 teaspoon of sugar

Method:

• Put the lamb into a slow cooker whole.

• Chop all the vegetables into a small dice and add to the pot as you go.

• Add tinned tomatoes, dried spices and stock powder.

• Add dried Lentils.

• Add enough water to just cover everything (around 1-2 litres of water)

• Put on highest setting of slow cooker for 6-7 hours or longer, until meat falls off the bone.

• Add a teaspoon of sugar to taste if needed. (it balances the bitterness of the tomatoes)

• Keeps for 5 days in the fridge.