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Slow cooker Moroccan-style lamb and lentil soup

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  • Egg free
  • Dairy free

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

  • Serves4
  • Cook time4 hour 15 minutes
  • Prep time15 minutes
Slow Cooker Moroccan-style Lamb and Lentil Soup garnished with mint, lemon zest and pistachio. With side salad and white cloth.


  • 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

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. 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.
  2. 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.
  3. 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.
  4. Step 4

    Transfer lamb to a heatproof bowl. Coarsely shred meat and discard bones. Return to slow cooker with kale. Season.
  5. Step 5

    To make the pistachio gremolata, combine the mint, lemon zest and pistachio in a small bowl.
  6. Step 6

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

Nutrition Information


Energy: 2067kJ/494 Cals (24%) 

Protein:  30g (60%)

Fat: 18g (26%) 

Sat fat:  5g (21%) 

Carb: 46g (15%) 

Sugar: 16g (18%) 

Fibre: 14g (47%) 

Sodium: 1809mg (90%)