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.

Knorr product used

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