Lamb and Lentil Soup | how to | slow cooker recipes australia | Aussie girl can cook

lamb shoulder

🥗Healthier: chicken breast

💰Cheaper: beef chuck

Chicken reduces fat content while beef offers a similar texture.

green or brown lentils

🥗Healthier: red lentils

💰Cheaper: split peas

Red lentils cook faster and split peas are often less expensive.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: tomato puree

Fresh tomatoes enhance flavor while puree is budget-friendly.

vegetable broth

🥗Healthier: homemade stock

💰Cheaper: water with seasoning

Homemade stock is lower in sodium and more flavorful.

Chop 1 brown onion, 1 carrot, 1 fennel, 2 celery sticks, and 1 zucchini into small pieces.

Brown the 2 lamb shanks in a frying pan with a little oil over medium-high heat.

Add the browned lamb shanks to the slow cooker.

In the frying pan, toss the chopped veggies for about 5 minutes until they start to brown.

Add 1 tablespoon of Moroccan seasoning to the veggies and cook for 1 minute until fragrant.

Transfer the veggies to the slow cooker with the lamb shanks.

Pour in 1.5 L (6 cups) of chicken stock and add a 400 g can of cherry tomatoes.

Add 0.5 cup of French style lentils and 0.5 cup of pearl barley to the slow cooker.

Stir gently and cover the slow cooker.

Cook on high for approximately 4 hours or low for 6 hours until the meat is falling off the bone.

Remove the lamb shanks, pull the meat off, and return the meat to the soup.

Season with salt and pepper, and add a couple of handfuls of chopped kale.

Mix everything together and serve with Greek-style yogurt and parsley.

Cooking Techniques

Equipment Needed

Spice Level: