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Method
Step 1
Cook the lentil blend in a medium saucepan of boiling water for 15 mins or until tender. Refresh under cold water. Drain well.
Step 2
Meanwhile, heat 1 tsp of the oil in a large saucepan over medium-high heat. Season the lamb. Cook the lamb for 3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover loosely with foil.
Step 3
Heat remaining oil in a large saucepan over medium-low heat. Add the carrot, onion and garlic. Cook, stirring, for 2 mins or until the carrot softens slightly. Add the potato, stock, parsnip and bay leaves. Bring to a simmer and cook for 15 mins or until vegetables are tender.
Step 4
Cut the lamb into 2cm pieces. Divide the lentil blend evenly among serving bowls. Ladle over the soup and top with the lamb. Season to serve.
Serve with flat-leaf parsley leaves, mint leaves and crusty bread
500g washed potatoes, unpeeled, cut into 2cm pieces
4 cups (1L) salt-reduced beef stock
2 parsnips, halved, cut into 2cm pieces
2 dried bay leaves
Description
Loaded with lamb, lentils and veggies, this hearty broth makes for a tasty lunch or dinner. Enjoy it with some crusty bread for a filling meal.
Method
Step 1
Cook the lentil blend in a medium saucepan of boiling water for 15 mins or until tender. Refresh under cold water. Drain well.
Step 2
Meanwhile, heat 1 tsp of the oil in a large saucepan over medium-high heat. Season the lamb. Cook the lamb for 3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover loosely with foil.
Step 3
Heat remaining oil in a large saucepan over medium-low heat. Add the carrot, onion and garlic. Cook, stirring, for 2 mins or until the carrot softens slightly. Add the potato, stock, parsnip and bay leaves. Bring to a simmer and cook for 15 mins or until vegetables are tender.
Step 4
Cut the lamb into 2cm pieces. Divide the lentil blend evenly among serving bowls. Ladle over the soup and top with the lamb. Season to serve.
Serve with flat-leaf parsley leaves, mint leaves and crusty bread
