Overflowing with six vegies, plus lamb and legumes, this hearty soup is just the thing to warm you up in winter.
Ingredients
- 2 tablespoons olive oil
- 2 large brown onions, coarsely chopped
- 2 celery sticks, trimmed, coarsely chopped
- 1 large carrot, peeled, coarsely chopped
- 1 baby fennel bulb, trimmed, thinly sliced
- 900g butterfly lamb leg, cut into 3cm pieces
- 400g can diced tomatoes
- 1L (4 cups) Massel chicken style liquid stock or vegetable liquid stock
- 400g can brown lentils, rinsed, drained
- 450g baby coliban potatoes, thickly sliced
Method
- Step 1Heat the oil in a large saucepan over medium-high heat. Cook the onion, stirring, for 2 minutes. Add the celery, carrot and fennel. Cook, stirring, for 3-4 minutes or until the vegetables are light golden.
- Step 2Add the lamb and cook, stirring, for 2-3 minutes or until just browned. Add the tomato and stock. Bring to the boil. Reduce heat to low. Cover and simmer for 1 hour.
- Step 3Add the lentils and potato. Cover and simmer for 1 hour or until the lamb and potato are tender. Ladle among serving bowls and top with a dollop of pesto. (see recipe for pesto in notes)
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1697 kj
Energy
18g
Fat Total
5g
Saturated Fat
6g
Fibre
38g
Protein
105mg
Cholesterol
874.59mg
Sodium
8g
Carbs (sugar)
21g
Carbs (total)
Notes
To make this gluten free, use gluten-free stock.
If Baby Coliban (Chat) potatoes are unavailable, use peeled Golden Delight potatoes.
On the side: Basil and chive pesto: Process in a food processor until finely chopped: 80g pine nuts, toasted; 1 bunch basil, leaves picked; 1 garlic clove, peeled; 100g parmesan, coarsely grated; and 1 bunch chives, chopped. Add 80ml (1/3 cup) olive oil in a thin, steady stream, processing until almost smooth.
Feta and tapenade toasts: Preheat grill on high. Place 12 slices multigrain sourdough bread on a baking tray. Cook under grill for 2-3 minutes each side or until crisp and light golden. Combine 180g Persian feta, drained; 2 shallots, trimmed, finely chopped; 1 tbs chopped fresh lemon thyme; and 1 tbs chopped fresh mint in a bowl. Mash until almost smooth. Spread the bread with 100g (1/3 cup) tomato tapenade and spread the feta mixture over the tapenade. Heat the toasts under grill for 1-2 minutes.
- Author: Kerrie Ray
- Image credit: Mark O'Meara
- Publication: Australian Good Taste