Lentil & Leftover Roast Lamb Soup
Leftover roast lamb simmered into a thick lentil soup.
A brilliant use for Sunday's leftover roast lamb. Shredded lamb stirred through a slow-simmered red lentil, carrot and tomato soup — high in protein and fibre, batch-friendly, and freezes well for weeknight dinners.
Nutrition · per serving
Method
- 1
Soften the base
Dice 150g onion, 150g carrot and 100g celery to roughly 1cm and mince 12g garlic. Warm 10g neutral oil in a heavy pot over medium heat, add the veg with a pinch of salt and sweat for 8 minutes until the onion is translucent and the carrot has lost its squeak. Stir in the garlic for the last minute so it doesn't burn.
- 2
Build the soup
Rinse 300g red lentils under cold water until it runs almost clear, then tip them in. Roughly chop 400g tomatoes and add with 1000ml vegetable stock. Stir, bring up to a gentle bubble — not a hard rolling pot — and skim any grey foam that rises in the first minute or two.
- 3
Simmer until tender
Drop to a low simmer, lid half-on, and cook for 25 minutes. The lentils should collapse when pressed against the side of the pot and the soup should thicken to a loose porridge. Stir every few minutes near the end so the bottom doesn't catch.
- 4
Shred and warm through the lamb
Shred 320g leftover roast lamb into bite-sized pieces, pulling away any heavy fat. Stir through the soup and warm for 4 minutes until piping hot all the way through — long enough to heat the lamb, short enough to keep it tender.
- 5
Finish and serve
Replace that section with: > If you prefer a smoother soup, remove the pot from the heat and blitz before adding the lamb. Use a stick blender until it reaches your preferred consistency, then stir the lamb through and warm gently before serving.