This easy, Indian-style soup is a must-try for dinner. Packed with juicy lamb and veggies, it’s a delicious dish that will keep the whole family happy.
Serves44
Cook time1 hr 10 mins1 hour 10 minutes
Prep time15 mins15 minutes
Ingredients
2 tbs olive oil
1 brown onion, finely chopped
1 carrot, peeled, coarsely chopped
500g Coles Australian Diced Lamb
2 garlic cloves, crushed
2 tsp finely grated ginger
2 tsp ground cumin
1 tsp turmeric
400g can diced tomatoes
3 cups (750ml) chicken stock
½ cup (100g) dried red lentils
400g can chickpeas, drained, rinsed
2 tbs plain flour
¾ cup coarsely chopped coriander
½ cup (140g) Greek-style yoghurt
Coriander sprigs, to serve
Crusty bread, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat the oil in a large saucepan over medium heat. Add onion and carrot, and cook, stirring, for 5 mins or until softened. Add the lamb and cook, stirring, for 5 mins or until lamb is browned. Add the garlic, ginger, cumin and turmeric. Cook, stirring, for 1 min or until fragrant.
Step 2
Add the tomato, stock and 3 cups (750ml) water and bring to the boil. Reduce heat to low and simmer, covered, for 20 mins. Add the lentils and chickpeas and simmer, covered, for 45 mins or until lamb is tender.
Step 3
Stir the flour with 1/3 cup (80ml) water in a small bowl until smooth. Add the flour mixture to the soup and stir to combine. Increase heat and cook, stirring, for 5 mins or until soup boils and thickens slightly. Remove from heat and stir in the chopped coriander. Season with salt and pepper. Divide among serving bowls and top with a dollop of yoghurt. Sprinkle with coriander sprigs and serve with crusty bread.
