Hearty Lamb and Barley Soup

Hearty Lamb and Barley soup

This one-pot lamb recipe with barley, root vegetables and lentils is super comforting, and is sure to leave you satisfied.
	    
  • 2 H

    Cooking Time

  • Easy

    Difficulty

  • 15 MINS

    Prep Time

  • 4 People

    Serves

  • 1 Knorr Lamb Stock Pot
  • 500 g diced lamb steak
  • 400 g canned chopped tomatoes
  • 200 g butternut squash, peeled, cut into 2 cm pieces
  • 200 g parsnip, peeled and cut into 2 cm pieces
  • 100 g ready-to-eat green lentils
  • 100 g barley
  • 2 sprigs of washed thyme

Optional:

  • 15 g parsley

  1. Heat 1 tablespoon oil in a large saucepan, then fry the lamb for a few minutes until browned.

  2. Add all the vegetables and gently fry for 1 minute, add the chopped tomatoes and heat it through. Deglaze the pan with 1l water and bring to a boil.

  3. Add the thyme and Knorr Lamb stock pots and stir until the stock pots are dissolved. Turn down the heat to a low and let it simmer for about 1 hour or until the lamb is almost soft.

  4. Add the barley and let it cook for another 10-15 minutes until the barley is cooked. Add the lentils.

  5. Garnish with some parsley if liked and serve hot.

Tractor being driven in a farm collecting bay stacks

Little BIG difference tip

Reducing our meat intake is better for the planet and for our health. With the help of Knorr’s flavour expertise you can enjoy meat free recipes that don’t compromise on taste.
Click below to find out how you can cheat on meat

	    

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