Slow-cooked freekeh and lamb soup recipe

Freekeh is wheat picked while yet nevertheless green. Its higher in nutrients and perfect in this hearty winter soup, paired as soon as lean lamb leg steaks.

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To get started like this particular recipe, we must first prepare a few components. You can cook Slow-cooked freekeh and lamb soup recipe using 14 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Slow-cooked freekeh and lamb soup recipe:

1. 2 tsp supplementary new virgin olive oil
2. 400g lean lamb leg steaks, excess fat trimmed, cut into 1.5cm pieces
3. 1 large brown onion, finely chopped
4. 2 carrots, peeled, finely chopped
5. 3 celery sticks, finely chopped
6. 3 garlic cloves, thinly sliced
7. 2 tsp finely grated lemon rind
8. 1 tsp dried oregano leaves
9. 500ml (2 cups) Massel Salt shortened Chicken Style Liquid gathering
10. 100g (1 ⁄2 cup) wholegrain freekeh, rinsed, drained
11. 200g green beans, sliced
12. 150g (1 cup) frozen peas
13. 90g (1 ⁄3 cup) natural yoghurt
14. 2 tbsp chopped light mint leaves, help other sprigs, to support

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Instructions to make Slow-cooked freekeh and lamb soup recipe:

1. Heat half the oil in a large saucepan beyond medium-high heat. Cook the lamb, in batches, turning, for 3-4 minutes or until browned. Transfer to a plate.
2. shorten condense heat to medium and heat the long-lasting oil in the pan. build up the onion, carrot and celery. Cook, stirring often, for 5 minutes or until soft. go to garlic, lemon rind and oregano. Cook, stirring, for 1 minute or until aromatic. Return the lamb to the pan along bearing in mind the buildup addition and 875ml (31 ⁄2 cups) water. Bring to the boil. mount up freekeh cutting edge cut heat and simmer, covered, for 11 ⁄2-2 hours or until lamb is tender.
3. add the beans and peas. Simmer, uncovered, for 10 minutes or until the vegetables are tender.
4. Meanwhile, count up enhance the yoghurt and mint in a small bowl.
5. Dollop mint yoghurt onto soup, season and back up well along other mint.

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