Apricot Lentil Soup Recipe |
Ingredients: Serves 6-8 |
2 liters (8 cups) lamb stock (refer below) 1 onion, peeled and sliced 100g red lentils 50g potatoes, peeled and diced 50g dried apricots, diced 100g fresh apricots, peeled, stoned and diced 2 teaspoons garam masala salt to taste ground black pepper to taste lemon juice to taste For Lamb Stock: 300g lamb, cut into chunks 500g lamb bones 50g red lentils 2 onions, peeled and chopped 2 cloves garlic, peeled and crushed 2 bay leaves 2 red chilies, bruised ½ teaspoon ground turmeric 3 liters (12 cups) water salt to taste |
Method: To prepare lamb stock, combine ingredients in a stock pot and bring to the boil. Simmer for 2 hours, skimming off froth as it surfaces. Strain. If not using stock immediately, set aside cool completely. When stock is cool, store in a freezer-safe container, cover and refrigerate for up to a week or freeze for up to 3 months. Place lamb stock, onion and lentils in a large saucepan. Bring mixture to the boil. Reduce heat, cover and simmer for 20 minutes, or until lentils are soft. Add potatoes, apricots and garam masala and cook until potatoes are soft. Season with salt, pepper and lemon juice to taste. Ladle into bowls and serve. |
Download Recipes
Download our delicious recipes to try at home!