This is such a delicious soup, it’s so hearty and filling. It’s loaded with protein, antioxidants, vitamins & minerals. I suggest making a big pot of it and freezing individual portions. I enjoy this with a slice of my Gluten-free bread lightly toasted.
- Category: Main Meals
Ingredients
- half a leek
- half a bunch silverbeet
- 1 carrot
- 1 celery
- 1 cup french lentils, rinsed
- 2 litres of organic beef stock
- 1 teaspoon Himalayan pink salt
- 1/2 teaspoon black pepper
- 250 gms lamb loin chops
Instructions
- Saute the chopped leek, silverbeet stalks, carrot & celery until slightly soft.
- Reserve the chopped silverbeet leaves for later.
- Add the lamb chops including the bones. Slightly brown.
- Season with salt and pepper
- Pour in the 2 litres of stock
- Add the lentils, stir and allow to boil gently.
- Then lower the heat to a simmer, keeping the lid on and cook for approx 40 minutes or until the lamb and lentils are tender.
- Finally add the silverbeet and cook for an additional 5 minutes.
- Ready to serve.