HEARTY AND CHUNKY LAMB AND LENTIL SOUP
Serves 8
Preparation time 15 minutes
Cooking time 50-65 minutes
INGREDIENTS
• 3 tbsp extra virgin olive oil• 1 onion, peeled and thinly sliced• ½ leek, thinly sliced and well rinsed• 4 cloves garlic, peeled and chopped• 3 tbsp mixed fresh herbs, chopped (rosemary, sage, oregano, thyme) or 1 tbsp dried mixed herbs• 800g/1¾lb New Zealand lamb boneless leg steaks, cut into small dice• 2 carrots, peeled and grated• 200g/7oz mushrooms, wiped and sliced• 1.5ltr/2¼pt lamb stock• 250g/9oz lentils, rinsed in cold water then drained (use either green, puy or brown lentils)• 1 small baguette, sliced 1cm/½in thick• 50g/2oz pumpkin seeds• 150g/5oz Greek yoghurt 1. Preheat oven to 170°C, 325°F, Gas 3. Place a large saucepan over medium heat, add 2 tbsp of oil, then sauté the onion, leek, garlic and half the herbs until…
