Spicy lamb and lentil soup

6 servings Prep: 20 mins, Cooking: 1 hr
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A money-stretching soup to help your wallet and your tummy stay full.

By Food24 May 12 2011
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Ingredients (24)

Soup:
1 kg lamb — stewing meat or leg, cubed
2 onions — peeled and finely chopped
4 carrots — large, peeled and finely chopped
2 celery stalks — finely chopped
4 garlic — cloves, peeled and crushed
2 bay leaves
1 Tbs coriander — ground
1 Tbs cumin — ground
1 Tbs paprika
1 tsp cinnamon — ground
1 tsp ginger — ground
1 tsp turmeric
1/2 tsp cloves — ground
1/2 tsp nutmeg — ground
2-3 tsp fresh chillies — crushed
2 cup lentils
1 tin tomato puree — not paste
1 tinned tomatoes — chopped
2 tsp sugar
750-1000 ml stock — lamb
salt and freshly ground black pepper
Yoghurt drizzle:
1 cup yoghurt — plain
2 tsp tikka paste
fresh coriander — and chillies, to serve
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Method:

In a large pot, brown the lamb in vegetable oil. Remove from the pot and set aside.
In the same pot, fry the onions, carrots and celery until soft and translucent (approx. 5-7 minutes).
Add the celery and bay leaf and fry for another minute.
Add all the spices and fry for 30 seconds. Add the lentils, tomatoes
and lamb back into the pot and stir to coat the lamb and lentils with
all the spices and vegetables.
Add the sugar and lamb stock/water and turn the temperature down.

Cover and allow to simmer for 45-60 minutes until the lamb is soft and
the lentils are cooked.
Season to taste.

For the yoghurt drizzle, combine the yoghurt with the curry paste.
Serve the lamb & lentil soup with the yoghurt drizzle, fresh coriander, extra chopped chillies and a squeeze of lemon juice.

Reprinted
with permission of Simply Delicious.

To
visit Simply Delicious’ blog, click here.



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