Cheat’s Scotch broth

Loaded with lamb, lentils and veggies, this hearty broth makes for a tasty lunch or dinner. Enjoy it with some crusty bread for a filling meal.

4

10m

25m

Ingredients

  • 3/4 cup (180g) McKenzie’s Lentils, Freekeh & Beans Superblend
  • 1 tbs olive oil
  • 270g pkt Coles Australian Lamb Leg Steaks
  • 2 carrots, peeled, halved lengthways, thickly sliced
  • 1 brown onion, coarsely chopped
  • 2 garlic cloves, finely chopped
  • 500g washed potatoes, unpeeled, cut into 2cm pieces
  • 4 cups (1L) salt-reduced beef stock
  • 2 parsnips, halved, cut into 2cm pieces
  • 2 dried bay leaves

Method

STEP 1

Cook the lentil blend in a medium saucepan of boiling water for 15 mins or until tender. Refresh under cold water. Drain well.

STEP 2

Meanwhile, heat 1 tsp of the oil in a large saucepan over medium-high heat. Season the lamb. Cook the lamb for 3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover loosely with foil.

STEP 3

Heat remaining oil in a large saucepan over medium-low heat. Add the carrot, onion and garlic. Cook, stirring, for 2 mins or until the carrot softens slightly. Add the potato, stock, parsnip and bay leaves. Bring to a simmer and cook for 15 mins or until vegetables are tender.

STEP 4

Cut the lamb into 2cm pieces. Divide the lentil blend evenly among serving bowls. Ladle over the soup and top with the lamb. Season to serve.

Serve with flat-leaf parsley leaves, mint leaves and crusty bread

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.