Lamb, lentil and vegetable soup
Warren Elwin gives roast lamb leftovers a tasty second innings.
|⅓ cup||Brown lentils|
|⅓ cup||Yellow dahl|
|⅓ cup||Pearl barley|
|1 serving||Lamb, leftover, on the bone|
|1 knob||Fresh ginger, large|
|1 handful||Fresh parsley, chopped|
|1 handful||Fresh coriander, chopped|
|1 handful||Fresh mint, chopped, plus extra to serve|
|1 serving||Lemon juice|
- Soak brown lentils, yellow dahl and pearl barley in cold water for an hour or overnight. Rinse and drain.
- Cut any large pieces of lamb off your bone to use for other purposes, but keep a little meat close to the bone and trim away any excess fat. Place the bone into a large pot and cover with plenty of water. Add the lentils, and bring to a simmer.
- Grate in carrots, parsnips, kumara and ginger.
- Chop garlic cloves, onion, spring onions, green chillies and celery (plus the leaves) and add, along with tomatoes, bay leaves, salt and freshly ground black pepper and parsley, coriander and mint.
- Simmer for 2-3 hours or until all the meat has fallen from the bone. Top up with water as needed and skim the surface of any fat from time to time. You can add some more chopped lamb toward the end of cooking time.
- To serve season liberally with salt, freshly ground black pepper and lemon juice, and serve with chopped mint.
Check out Warren's other recipes using roast lamb leftovers