Enjoy this warming lamb soup, which provides all five of your 5-a-day. It’s comforting and filling, so you’d never guess it’s low in calories, too
Prep:15 mins
Serves 2
1 tbsp olive or rapeseed oil1 onion, halved and sliced2 carrots, diced (170g)3 large celery sticks, chopped125g lean lamb leg steak, all visible fat trimmed away, cut into pea-sized pieces1 tsp ground turmeric1 tsp cumin1 tsp coriander400g can green lentils210g can chickpeas2 tbsp tomato purée2 tsp vegetable bouillon powder½ small bunch of parsley, chopped, plus few whole leaves
STEP 1Heat the oil in a deep, non-stick saucepan. Add the onion, carrots and celery, and cook over a high heat, stirring every now and then, until starting to soften. Stir in the lamb and spices, then cook for 5-7 mins to brown the meat.STEP 2Tip in the cans of lentils and chickpeas, along with their liquid, then stir in the tomato purée and bouillon with 1 litre of hot water from the kettle. Bring to the boil, then cover and simmer for 30 mins until the veg is tender. Stir through the chopped parsley, then scatter over a few whole leaves to serve.
