Slow cooker Moroccan-style lamb and lentil soup

This tomato, lentil and barley soup is packed with vegetables and meltingly tender lamb shanks that are simmered in the slow cooker.

4

15m

4h 15m

Ingredients

  • 1 tbs olive oil
  • 2 Coles Australian Lamb Shanks
  • 1 brown onion, finely chopped
  • 1 carrot, peeled, finely chopped
  • 1 fennel, trimmed reserving fronds, finely chopped
  • 2 celery sticks, finely chopped
  • 1 zucchini, finely chopped
  • 1 tbs Moroccan seasoning
  • 400g can cherry tomatoes
  • 6 cups (1.5L) chicken stock
  • ½ cup (100g) French-style lentils
  • ½ cup (100g) pearl barley
  • ¼ bunch kale, leaves finely shredded
  • ⅓ cup (95g) Greek-style yoghurt

Pistachio gremolata

  • ¼ cup mint leaves
  • 1 tbs lemon zest
  • 2 tbs coarsely chopped pistachios

Method

STEP 1

Heat half the oil in a frying pan over medium-high heat. Cook lamb, turning occasionally, for 8 mins or until browned all over. Transfer to a slow cooker.

STEP 2

Heat the remaining oil in the pan. Add the onion, carrot, fennel, celery and zucchini. Cook, stirring, for 5 mins or until vegetables start to brown. Add the Moroccan seasoning. Cook, stirring, for 1 min or until aromatic. Spoon mixture over the lamb in the slow cooker.

STEP 3

Add the tomatoes, stock, lentils and barley to the slow cooker. Cover and cook for 4 hours on high (or 6 hours on low) or until lamb is falling off the bone.

STEP 4

Transfer lamb to a heatproof bowl. Coarsely shred meat and discard bones. Return to slow cooker with kale. Season.

STEP 5

To make the pistachio gremolata, combine the mint, lemon zest and pistachio in a small bowl.

STEP 6

Serve the soup with the yoghurt, gremolata and reserved fennel fronds.

Dietary Information

Egg-free

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.