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.
