Lamb Shank & Lentil Soup

Total Time: 11 mins Preparation Time: 10 mins Cook Time: 1 min

Ingredients

• Servings: 4
• 1 tablespoon oil
• 4 lamb shanks
• 2 onions, diced
• 6 garlic cloves, crushed
• 6 cups chicken stock
• 3 potatoes, peeled and quartered
• 1 (400 g) can whole canned tomatoes, undrained
• 1 (400 g) can brown lentils, undrained
• 500 g butternut pumpkin, cubed
• 1 teaspoon dried thyme
• salt, to taste
• fresh ground pepper, to taste
• 2 tablespoons fresh parsley, chopped, for garnish
• 4 crusty rolls, to serve

Recipe

• 1 heat the oil in a large (preferably non-stick) saucepan (one which you can cover, in a later step), add the lamb and cook for 2-3 minutes on each side or until the lamb has browned; remove and set aside.
• 2 add a little more oil if it is needed (but if you are using a non-stick pan this shouldn't be necessary), then add the onion and garlic and cook for 2 minutes or until they are tender.
• 3 return the lamb to the saucepan with the stock, potatoes and tomatoes and simmer covered for 40 minutes, stirring occasionally.
• 4 add the undrained brown lentils, pumpkin and thyme; season to taste; and simmer uncovered for a further 30-40 minutes or until the lamb is tender.
• 5 serve - garnished with parsley - in large bowls and crusty rolls.