If there’s a soup that could be described as vibrant and at the same time wintery, it’s this. It is a budget stretching, flavour packed soup that you could enjoy breakfast, lunch or dinner, to feel totally satisfied and full for hours, such that it nourished. what I love is for the ‘I need meat to be the star of my meals’ people, This is a really hearty tasting soup that’s essentially quite low in meat. Lots of veg, varied proteins with the lentils and meat and stock and no one is the wiser. Satisfying to all. I hope you enjoy it as much as my family and I did – One of those moments where I thought “My soup game is STRONG”.
I hope you enjoy it and when you make it, I’d love you to share with me so I can have a squizz (that’s a ‘look’ for non Australians! We’re a bit odd with our special words) @lowtoxlife #lowtoxlife
Real Food. Happy people
Lemon, Lentil and Lamb Soup Recipe
- 2 tbsp lamb fat or butter, ghee or olive oil
- 1 large purple onion (or 1 cup green onion tips if you’re on low foodmaps)
- 2 cloves garlic, fine chopped (optional)
- 1 cup chopped leftover lamb
- 1 cup roughly chopped carrot
- 1 cup roughly chopped celery, leek or fennel
- 1 cup chopped zucchini
- 3 cups chopped cavolo nero or spinach
- 1/2 cup chopped tomatoes or passata (I steer clear of tinned tomatoes either BPA or BPA free, because you’ve either got aluminium leaching or BPA, given how acidic tomatoes are. No thanks!)
- 2 pcs lemons, juiced into the pot through your fingers to collect pips
- 1 cup chopped parsley
- 2 tsp sweet paprika or smoky for variety when you make it again (you could also them swap to corridor instead of parsley to dial up the South American vibes matching the smokiness
- 1/2 tsp fennel seeds (optional)
- 1 tin EDEN or Global Organics (BPA free tins) Lentils you could use 1.5cups pre cooked lentils instead, but sheesh – some things I just love when they are super easy!
- 600-1 litres chicken, veggie or lamb stock The amount just depends on the thickness you like your soup.
- salt and pepper to taster
- goat’s cheese or sour cream to dial up the tang factor! for garnish (optional)
- Melt your chosen fats and fry off the onion until nicely browned (or really, you can just do a minute or two. I’m all about depth of flavour when there’s time)
- Add carrot and leek / celery/ fennel component, fry another minute or two
- Add paprika, garlic and fennel seeds if adding
- Then add lamb, spinach, passata, stock and cook for 20 minutes
- Then add lentils and zucchini and simmer for a further 10-15 minutes
- Juice your lemons over the soup, stir in and flavour with salt and pepper to taste.
- Serve in bowls and garnish with the fresh parsley and goat’s cheese or sour cream if using.
- And that’s it. You don’t really have to watch it for those 20 and 15 minute stretches. Just keep it simmering on low in a heavy based pot – stainless or ceramic.