Lamb, Vegetable and Lentil Soup with Cabbage

Updated post. This was published prior to me becoming vegan.

We love making midweek hearty meals here, those which we can cook up in a batch on the weekend or a Monday morning, freeze and then feed the hungry household throughout the week. One tray or one pot meals save time, are economical and make life easier for we busy parents who simply want filling, healthy, delicious food with minimum fuss and mess.

It’s funny because we can spiralize and sous vide, yet many of us struggle to get to grips with casseroling, braising and stewing-some of the most traditional and best-loved cooking methods so I’m here to share some super recipes c/o Simply Beef and Lamb in a mini series on the blog as part of the Live Peasant challenge, kicking off first up with this hearty soup of ‘Lamb, Vegetable and Lentil Soup with Cabbage’.

lentil and lamb soup

Do make sure you pick up good quality meat (which doesn’t necessarily mean expensive) and a way to ensure you’re doing that is to pick Red Tractor quality assured meat or visit your local butcher.


Here is this flavoursome heart-warming soup-and one my kids always want second helpings of too.

lamb and vegetable soup-one pot family recipe

I promise you guys will love it too.

Also before I forget-here are those cooking terms revealed too. Did you get them right?

Casserole: Casseroling takes place inside the oven with heat circulating around the pot. Typically ingredients are covered in a small amount of liquid and consists of pieces of meat, chopped vegetables, a starchy binder such as flour, rice, potato or pasta, all topped off with a crunchy or cheesy topping.

Stew: Stewing is done on top of a cooker with heat directly under the pot. Stews are typically covered and cooked at a relatively low temperature, with the ingredients covered in a generous amount of liquid.

Braising: Like casseroling, this method is done in the oven, but often with larger, whole pieces of meat that are cooked in a limited amount of liquid.

I hope you can join me and take part in the #livepeasant challenge and try out these recipes for yourselves!

Lamb, Vegetable and Lentil Soup with Cabbage

lamb and vegetable soup

Serves 4-6

Preparation time: 20 minutes

Cooking time: Under 2 hours



soup ingredients



  • 675g/ 1½lb lean boneless lamb shoulder or neck fillet cut into 2.5cm/ 1inch cubes
  • Salt and freshly milled black pepper
  • 30ml/ 2tbsp rapeseed oil
  • 2 medium onions, peeled and chopped OR 1 x 450g chopped onions
  • 100g/ 4oz red lentils, rinsed
  • 700ml/ 1¼pints good, hot lamb stock
  • 1 large sprig rosemary, roughly chopped
  • 4 sprigs fresh thyme leaves
  • 225g/ 8oz carrots, peeled and sliced
  • 225g/ 8oz swede, peeled and roughly chopped
  • Handful finely chopped green cabbage




1. Place the lamb in large bowl and season.

2. Heat the oil in a large frying pan and brown the lamb in batches for 5-6 minutes.

3. Add the onions and cook for 3-4 minutes. Add the lentils, stock, rosemary and half the thyme leaves. Bring to the boil, reduce the heat then cover and cook for 1 hour, or until the meat is tender, stirring occasionally.

4. Add the carrots, swede and cabbage. Continue to cook for a further 30 minutes.

5. Garnish with the remaining fresh thyme leaves and serve with crusty bread.

delicious lamb soup

lamb soup all the family will love

You can find lots more inspiration over on Simply Beef and Lamb’s Peasant Food page HERE and on their website HERE.

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As it’s #TastyTuesdays I’d love you to link up your recipes below.

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33 Responses

  1. Corina

    You can’t beat a lovely stew like this for comfort food and for giving lots of leftovers for the rest of the week. It sounds lovely!

  2. Midgie

    Lovely looking soup, I really need to start using Lentils more. I always try but they end up either hard as nails or like very unattractive mushy peas!!

    • Honest Mum

      Thanks, it’s the timing I think, get the instructions on the back as different lentils vary and stand over them-they can be a tricky pulse to cook x

  3. Charlotte Oates

    This sounds delicious Vicki, and so simple to make. Loving the pictures too!

    I’ve linked up my Easter nest cupcakes where I’ve finally solved the problem of making a vlog with a 3-year-old in the house by getting him to join in 🙂

  4. emma

    Ooh, I love a good hearty soup – so warming, filling and cheap. I look forward to seeing your other recipes.

  5. Mel

    This is exactly the sort of food I love:simple, tasty, nutritious! Will probably give your recipe a go x

  6. Angela

    We had a Spring snow storm here in Maine yesterday, so this soup looks so warm & tasty! I love lamb as well, so can’t wait to make this, Pinned 🙂 Thank you so much for hosting this lovely party each week. Have a wonderful week!!

  7. Eb Gargano

    Oh I LOVE this. I am such a big fan of stews/casseroles/tagines etc. Such a fab and EASY way to cook: chuck a few delicious things in a pot and let the oven do all the work – BRILLIANT! And such a fab way to cook beef and lamb – they are so much tastier for that long slow cook – especially the cheaper cuts. 🙂 Eb x

  8. Sophie Mei Lan

    Looks yummy even tho im a veggie will pass on to my fiance Chris as he’s on to a health kick. thanks for hosting! xxx Ps chris appears in MasterChef tomo xxx

  9. Rachel

    Very healthy dish. I always forget to use lentils in soups and they are full of vitamins and minerals. #tastytuesdays

    • Honest Mum

      You will love this Dave (know you’re a fan of meat)-in fact it was after the Simply Beef and Lamb event I went to last time, I treated you with some. Meat feasts rock right!


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