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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.
  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


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

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

548kcal

Energy (kJ)

2292kJ

Protein (g)

29.0g

Carbohydrate incl. fibre (g)

42.0g

Carbohydrate excl. fibre (g)

31.6g

Sugar (g)

6.5g

Fibre (g)

10.4g

Fat (g)

29.9g

Saturated fat (g)

12.9g

Unsaturated fat (g)

14.5g

Monounsaturated fat (g)

11.8g

Polyunsaturated fat (g)

2.6g

Trans fat (g)

0.0g

Cholesterol (mg)

90mg

Sodium (mg)

657mg

Salt (g)

1.64g

Vitamin A (IU)

4905IU

Vitamin C (mg)

31.0mg

Calcium (mg)

103mg

Iron (mg)

5.60mg

Potassium (mg)

1005mg

Total

2190kcal

9168kJ

116.0g

168.0g

126.2g

25.9g

41.7g

119.6g

51.6g

58.0g

47.4g

10.6g

0.0g

360mg

2626mg

6.57g

19621IU

124.0mg

413mg

22.41mg

4019mg