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.
- 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
- ¼ cup mint leaves
- 1 tbs lemon zest
- 2 tbs coarsely chopped pistachios
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.
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.
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.
Transfer lamb to a heatproof bowl. Coarsely shred meat and discard bones. Return to slow cooker with kale. Season.
To make the pistachio gremolata, combine the mint, lemon zest and pistachio in a small bowl.
Serve the soup with the yoghurt, gremolata and reserved fennel fronds.