Lamb, Spinach And Lentil Soup

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This tasty and satisfying soup can be served on its own or as part of a meal.

The ingredient of Lamb Spinach And Lentil Soup

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

The Instruction of lamb spinach and lentil soup

• 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
• saute celery onion and garlic for 4 5 mins until tender
• 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
• to make the cumin yoghurt combine yoghurt cumin and garlic in a small bowl season to taste
• remove the shanks from the soup and cool slightly shred the meat from the bone it should literally fall off
• bring soup back to the boil add lentils cook for 15 20 mins until tender
• 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

Nutritions of Lamb Spinach And Lentil Soup

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