I was often told that the best meals are slowed cooked with love. Unfortunately, time is a precious commodity that I am finding it tougher and tough to make dinners. So much so that AR often finds me in the kitchen, cooking 3 meals at one go (Often an oven baked dish, a stir fry rice/noodle dish, and a stew/soup dish).
There is nothing more comforting, then to return home to a warm hug and a bowl of hearty soup to boot. As you know, I like my soups chunk with a bit of a bite, so I tend to add lentils, meat, and all sorts of veges in it.
This time round, I had some red lentils soaked and ready to cook, heart smart lamb and plenty of carrots and celery. I used our “magic cooker” again, hence the lamb is tender and moist when it is ready.
Slow Cooked Lamb and Lentil Soup (6 servings)
300 grams of heart smart lamb
1 red onion chopped
100 grams red lentils-soaked overnight
1/2 bunch of celery roughly chopped (just the stalk)
2 carrots sliced
1 cup of mushrooms chopped
1/2 sweet potato chopped
1 red chili chopped
1 ltre beef stock
2 tsp of cumin
3 tsp of tumeric
1 tsp of garam masala
Cook onion till soft. Add lamb and brown it. Cook it with spices. Add stock and all the veges and lentils. Simmer for 2 hours at least or put it in the slow cooker for around 4-5 hours. Serve with crusty bread.