Nothing beats the winter blues like a warm bowl of soup slow cooked with love, featuring your favourite ingredients. Satisfying, healthy and intense with flavour—it is serious body and soul-warming stuff. Elmarie Berry’s hearty lentil and lamb soup will wrap you up and warm you on the chilliest of days. Even better when you pair it with a rich full-bodied wine such as the Roodeberg 1949.
A concentrated and complex blend, it draws you in with generous aromas of dark cherry, blackcurrant and vanilla, followed by a mouthful of cinnamon, sweet spice and ripe, juicy dark berry fruit.
Showing excellent structure, supple tannins and fleshy fruit with outstanding purity and balance, Roodeberg 1949 embraces the revival of exciting French and Spanish varieties. Cabernet Sauvignon forms the foundation of the blend, complemented by Tempranillo, Carignan and Carménère.
All you need to make this flavourful soup are a handful of healthy ingredients and a few easy steps.
Lentil and lamb soup
Serves (8)
Ingredients
2 tablespoons olive oil
2 large brown onions, coarsely chopped
2 celery sticks, trimmed, coarsely chopped
1 large carrot, peeled, coarsely chopped
900g lamb, cut into 3cm pieces
400g can diced tomatoes
1L (4 cups) chicken liquid stock or vegetable liquid stock
400g can brown lentils, rinsed, drained
Fresh coriander to garnish
Method
Heat the oil in a large saucepan over medium-high heat. Sauté the onion, stirring for 2 minutes. Add the celery and carrot, stirring for 3-4 minutes or until the vegetables are light golden.
Add the lamb, stirring for 2-3 minutes or until just browned. Add the tomato and stock. Bring to the boil. Reduce heat to low. Cover and simmer for 1 hour.
Add the lentils. Cover and simmer for 1 hour or until the lamb is tender. Ladle into serving bowls and garnish with fresh coriander.
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