Lamb,Vegetable and Lentil Soup with Nettles | Recipe | Simply Beef & Lamb
Lamb,Vegetable and Lentil Soup with Nettles
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Cooking tools:
- Zip-top bag
- Skillet
- Pot
- Stove
- Chef's knife
- Cutting board
- Peeler
- Wooden spoon
- Kitchen scale
- Measuring cup
- Colander
- Ladle
- Serving bowl
Ingredients
- 675g/1½lb lean boneless lamb shoulder or neck fillet cut into 2.5cm/1inch cubes
- Salt and freshly milled black pepper
- 30ml/2tbsp sunflower oil
- 2 medium onions, peeled and chopped
- 100g/4oz red lentils, rinsed
- 700ml/1¼pints good, hot lamb stock
- 1 large sprig rosemary, roughly chopped
- 4 sprigs fresh thyme leaves
- 225g/8oz carrots, peeled and sliced
- 225g/8oz swede, peeled and roughly chopped
- Handful blanched small nettle leaves or baby spinach leaves, rinsed
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