Name: Lamb, spinach and lentil soup
Prep time: 20 min
Cook time: 155 min
Total time: 175 min
Yield: 6
Ingredients: 2 tablespoon olive oil; 4 lamb shanks, trimmed; 2 stalks celery, trimmed, sliced; 1 large onion, finely chopped; 2 clove garlic, crushed; 1.5 litre chicken stock; 3 cup water; 1 1/2 cup dried brown lentils, rinsed; 1 bunch english spinach, leaves removed, washed, chopped; 1 lemon, finely grated zest, juice; 2 slice prosciutto, grilled, torn; Cumin yoghurt; 2/3 cup plain yoghurt; 2 teaspoon ground cumin; 1 clove garlic, crushed

Lamb, spinach and lentil soup

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Serves 6

Prep

20M

Cook

2H 35M

Total

2H 55M

Ingredients

2 tablespoon olive oil

4 lamb shanks, trimmed

2 stalks celery, trimmed, sliced

1 large onion, finely chopped

2 clove garlic, crushed

1.5 litre chicken stock

3 cup water

1 1/2 cup dried brown lentils, rinsed

1 bunch english spinach, leaves removed, washed, chopped

1 lemon, finely grated zest, juice

2 slice prosciutto, grilled, torn

Cumin yoghurt

2/3 cup plain yoghurt

2 teaspoon ground cumin

1 clove garlic, crushed

Method

1.Heat olive oil in a large saucepan on high. Cook lamb shanks 4-5 minutes, turning until browned all over; remove and set aside.

2.Saute celery, onion and garlic 4-5 minutes, until tender.

3.Return shanks to pan with stock and water; bring to the boil. Reduce heat to low; simmer, covered, 2 hours, until meat is tender.

4.To make cumin yoghurt, in a small bowl, combine yoghurt, cumin and garlic. Season to taste.

5.Remove shanks from soup; cool slightly. Shred meat from the bone (it should literally fall off).

6.Bring soup back to the boil. Add lentils; cook 15-20 minutes, until tender.

7.Return shredded lamb to soup. Heat, stirring, 4-5 minutes until boiling. Remove from heat. Stir through spinach, zest and juice; season to taste.

8.Serve topped with cumin yoghurt and torn prosciutto.

Canned lentils can be used – simply drain, rinse and add to the soup with the meat. This soup thickens on cooling, so add a little water.
Note

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