Lamb, Vegetable and Lentil Soup with Cabbage

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Serves: 6

By druback



  • 2 medium onion

  • 1 pinch salt and pepper

  • 2 tbsp rapeseed oil

  • 4 fresh thyme

  • 675g lamb shoulder

  • 100g red lentils

  • 1 1-2 sprigs rosemary

  • 700ml lamb stock cube

  • 225g swede

  • 225g carrot


  1. Place the lamb in large bowl and season.

  2. Heat the oil in a large frying pan and brown the lamb in batches for 5-6 minutes.

  3. Add the onions and cook for 3-4 minutes. Add the lentils, stock, rosemary and half the thyme leaves. Bring to the boil, reduce the heat then cover and cook for 1 hour, or until the meat is tender, stirring occasionally.

  4. Add the carrots, swede and cabbage. Continue to cook for a further 30 minutes.

  5. Garnish with the remaining fresh thyme leaves and serve with crusty bread.

Additional Information

  • Soup

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