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How to make Lamb, spinach and lentil soup

Yield = 6
Prep time: 0:20
Cook time: 2:35
Total time: 2:55

Ingredients

  • 2 tablespoons olive oil
  • 4 lamb shanks, trimmed
  • 2 stalks celery, trimmed, sliced
  • 1 large onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 1/2 litres chicken stock
  • 3 cups water
  • 1 1/2 cups dried brown lentils, rinsed (see Notes)
  • 1 bunch english spinach, leaves removed, washed, chopped
  • Zest and juice of 1 lemon
  • 2 slices prosciutto, grilled, torn

Cumin yoghurt

  • 2/3 cup plain yoghurt
  • 2 teaspoons ground cumin
  • 1 garlic clove, crushed

Method

  • Step 1 Heat olive oil in a large saucepan on high. Cook lamb shanks for 4-5 mins, turning until browned all over. Remove and set aside.
  • Step 2 Saute celery, onion and garlic for 4-5 mins, until tender.
  • Step 3 Return shanks to pan with stock and water. Bring to the boil then reduce heat to low and simmer, covered, for 2 hours, until meat is tender.
  • Step 4 To make the cumin yoghurt, combine yoghurt, cumin and garlic, in a small bowl. Season to taste.
  • Step 5 Remove the shanks from the soup and cool slightly. Shred the meat from the bone (it should literally fall off).
  • Step 6 Bring soup back to the boil. Add lentils. Cook for 15-20 mins until tender.
  • Step 7 Return shredded lamb to soup. Heat, stirring, for 4-5 mins until boiling. Remove from heat. Stir through spinach, zest and juice. Season to taste. Serve topped with Cumin Yoghurt and torn prosciutto.