Lamb, Leek & Lentil Soup

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.




  • 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


  1. Saute the chopped leek, silverbeet stalks, carrot & celery until slightly soft.
  2. Reserve the chopped silverbeet leaves for later.
  3. Add the lamb chops including the bones. Slightly brown.
  4. Season with salt and pepper
  5. Pour in the 2 litres of stock
  6. Add the lentils, stir and allow to boil gently.
  7. 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.
  8. Finally add the silverbeet and cook for an additional 5 minutes.
  9. Ready to serve.