Lentil soup and lamb meatballs
| Serves: | 4 |
| Cooking Time: | 1 hour |
| Prep Time: | 15 minutes |
Ingredients
- Italian parsley finely chopped, for sprinkling
- 1 x 400 g can Chickpeas, drained and rinsed
- 600 g Woolworths lamb meatballs
- 200 ml Good-quality lamb stock
- 2 Carrots, sliced julienne
- 4 Celery sticks, finely chopped
- 1 handful brown lentils
- lemon wedges to serve
- sea salt and freshly ground pepper, to taste
- 2 tbsp ground cumin
- 4 garlic cloves, roughly chopped
- 1/2 cup onion, finely chopped
- 5 Tbsp olive oil
- 40 g red lentils
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Rinse and drain the lentils. Heat 3 T olive oil in a pan and gently soften the onion, celery and carrot.
- Stir in the garlic and cumin. Add the lentils and stock. Bring to a bubble, then reduce the heat and simmer for 40 minutes, or until the lentils are very soft. Season to taste.
- Meanwhile, brown the lamb meatballs in the remaining olive oil over a medium heat for a few minutes on each side side until just cooked.
- Drain well on kitchen paper.
- Add the chickpeas and browned meatballs to the lentils and heat through. Sprinkle with parsley. Pass around the lemon wedges at the table.
You could enjoy this recipe too
Buy the ingredients
Add to Cart