For the ultimate comfort food and wine experience, enjoy Roodeberg 1949 with foodie Elmarie Berry’s hearty lentil and lamb soup that will warm you on even the chilliest of days. All it takes to make this flavourful soup are a handful of healthy ingredients and a few easy steps.
ALSO TRY: Chicken noodle soup recipe
Ingredients
2 tablespoons olive oil
2 large brown onions, coarsely chopped
2 celery sticks, trimmed, coarsely chopped
1 large carrot, peeled, coarsely chopped
900g lamb, cut into 3cm pieces
400g can diced tomatoes
1L (4 cups) chicken liquid stock or vegetable liquid stock
400g can brown lentils, rinsed, drained
Fresh coriander to garnish
Method:
Heat the oil in a large saucepan over medium-high heat. Sauté the onion, stirring for 2 minutes. Add the celery and carrot, stirring for 3-4 minutes or until the vegetables are light golden.
Add the lamb, stirring for 2-3 minutes or until just browned. Add the tomato and stock. Bring to the boil. Reduce heat to low. Cover and simmer for 1 hour.
Add the lentils. Cover and simmer for 1 hour or until the lamb is tender. Ladle into serving bowls and garnish with fresh coriander.
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