Lentil Soup with Lamb Necks
Ingredients
- 2 tbs Extra Virgin Olive Oil
- 1kg Lamb necks
- 1 large onion, finely diced
- 3 carrots, finely diced
- 2 cups Red Lentils, washed and drained
- 1/2 cup Basmati Rice, washed and drained
- 2 L Vegetable Stock
- 2 tbs Ground Cumin
- 1 tbs Ground Coriander
- 2 lemons, Juiced
- Salt, to taste
Method
1) Place large saucepan over medium-high heat. Add oil, then onion and carrots and sautee for a few mins, or until onions are translucent.
2) Add the rest of the ingredients and stir well to combine, increase heat to high and bring to the boil, then reduce heat to low and simmer, covered, for approximately 45 mins or until soup is thickened slightly. (if it is too thick, add more stock or water just remember to adjust your seasoning as well). Enjoy!
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