- 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
- 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
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