CookEat Recipe
Lamb and Courgette Soup with Kalamata Olives
Lamb, courgette and cooked lentils simmer with onion and black pepper. Kalamata olives and parsley finish the soup.
Method
Steps
Step 1
Use 180 g cooked, drained lentils. Pit and slice the olives; dice courgette and onion and chop parsley. Cut raw boneless lamb leg or loin into 2 cm cubes on a separate board and clean hands and utensils.
Step 2
Heat the olive oil in a 4 litre saucepan over medium heat. Cook the onion and lamb for 6–8 minutes, stirring. Add the pepper and 1800 ml water, bring to a boil, partially cover and simmer gently for 15 minutes.
Step 3
Add the courgette, lentils and olives and simmer for 8–10 minutes, until the courgette is tender and thick lamb pieces reach 71°C internally on a clean digital thermometer. Rest off heat for 5 minutes; stir in parsley and serve.
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