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Curried lamb and lentil soup

It doesn’t get cosier (or tastier) than this! This cheap and cheerful curried lamb and lentil soup requires minimal ingredients, minimal time and minimal effort. All resulting in maximum flavour.


2 tbsp vegetable oil
1 onion, peeled and chopped
3 tbsp curry powder
300g stewing lamb, chopped
1 cup brown lentils
1L lamb stock
Coriander, to garnish
Red chilli, sliced, to garnish
Poppadoms, cooked as per packet instructions, to serve

1. Heat the oil in a large pot over medium heat and fry the onion for 5 minutes, until soft. Add the curry powder and fry for 1 minute.
2. Add the lamb and brown all over, 5 minutes. Add the lentils and stock.
3. Bring to a simmer, then cover and cook for 35–45 minutes, until the lamb and lentils are tender.
4. Garnish with coriander and chilli and serve with poppadoms.

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