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’.
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.
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
Preparation time: 20 minutes
Cooking time: Under 2 hours
- 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.
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