Lamb and Lentil Soup | slow cooker recipe | Aussie girl can cook

this has to be one of the best soups I have eaten in a long time. recipe written below.

a little oil

2 lamb shanks

1 brown onion chopped small
1 carrot peeled and chopped small
1 fennel trimmed and chopped small
2 celery sticks chopped small
1 zucchini chopped small

1 table spoon moroccan seasoning

6 cups chicken stock which equals 1 and 1/2 litres

400g can cherry tomatoes

1/2 cup french style lentils

1/2 cup pearl barley

cook in slow cooker with lid on for approx 4 to 5 hours on high or 6 to 7 hours on low til meat is falling off the bone

remove shanks take the meat off and put the meat back in

season salt and pepper

couple handfuls of kale chopped add to cooked soup and stir
soup is ready

can serve with greek yoghurt on top and parsley ( i liked it better without the yoghurt )

great with fresh bread or rolls with butter
if camping would be awesome with damper
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Oh yeah. Welcome to Aussie girl can cook. Better get yourself. It’s lucky she can cook. Good day lovelies. Welcome back. All righty. I was going through all my books the other day and I found a book that I wrote out at the old house which was over 10 years ago and it had a lot of slow cooker recipes in it. So today we’re going to be doing the lamb and lentil soup in the slow cooker. And I actually remember making this one and it was totally moorish. Now I must have got the recipe out of a Cooh’s magazine because in the corner I’ve written Coohl’s. So I got most of the ingredients from Coohl’s for this. So the first thing we’re going to need is one brown onion finely chopped. One carrot peeled and finally chopped. One fennel, trimmed and finally chopped. Two celery sticks, finely chopped. And one zucchini, finally chopped. So, I’m just going to chop them all up into one big bowl because we’re going to fry it all off together anyway. All right. Just in case you haven’t done a fennel before, we just want to cut off all the stems. All right. Once you’ve done that, I’ll just take the bottom off like a soup. And I’ll take a couple of the outside leaves off. All right. Once we’ve done that, we want to chop it in half. Then you’ll be able to see the core in the bottom. And we want to cut that out. All right. Once we’ve chopped all our veggies up, we need two lamb shanks, some Moroccan seasoning, a frying pan, and a little bit of oil. I will write the recipe below the video in the description as always. I got the Cooh’s brand Moroccan seasoning, but I think Master Food also does one. Now, people do ask me, why do I brown some things and not others? I always go by the recipe. So, for example, dad’s casserole, he does not brown his meat, so neither do I. This recipe, it says to brown our shanks, so I will brown them. Okay, we want our pan on in between medium and high with just a little bit of oil. So, we want to brown our shanks all over. Once we’ve browned them all over, we want to throw them into our slow cooker. Now, we want to add all our veggies. And we just want to toss them around for 5 minutes or so until they start going brown. Now we want to add one tablespoon of our Moroccan seasoning. And we want to toss that through for about a minute until we can just oh smell that aroma. Okay, a minute later. And oh my god, mate, that smells freaking amazing. All right. Now, we want to turn that off. And we want to add all of this to our crock pot. We’re now going to need 1 and 1/2 L of chicken stock, which equals 6 cups. We need a 400 g can of cherry tomatoes. We need French style lentils and pearl barley. So, into our crock pot, we want to add the six cups of chicken stock, our can of cherry tomatoes. Whack the whole lot in there, half a cup of our French style lentils, and half a cup of my favorite, pearl barley. Now, we want to gently stir it in. Put the lid on. We can either cook for 4 hours on high approximately or 6 hours on low approximately. So today I’m going to do it on high. And basically we just want to cook it until the meat starts falling off the bone. So when it’s finished cooking, we need a quarter of a bunch of kale chopped nice and finely. I could only get the bag kale, so I’m just going to guess a couple of handfuls. I want to dice it up nice and finely and stick it in the fridge till we need it. And I’m going to use some Greekstyle yogurt to serve with some parsley. 5 hours later and this house smells absolutely amazing. Meat’s starting to fall off the bone, baby. All right, so the next thing we want to do once the meat starts falling off the bone like that is we want to take both the shanks out. We want to pull all the meat off of them. We want to put the meat back in. Once we’ve done that, we now want to season it with salt and pepper or I’m just going to use some pepper. Then we’re going to add a couple of handfuls of chopped up kale. Mix that all through. Once we’ve done that, we now have a spectacular soup ready to serve. Well, there you have it, lovelies. A pear of a soup. You’ve got to give it a crack. Your whole family is going to love it. Thank you, Coohl’s. Have yourselves a lovely night and I’ll see you soon. Toodles.