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This recipe came about when thinking of ways to reinvent the leftovers from your roast lamb shoulder and it did not disappoint. You feel warm just looking at it! It's a simple recipe that you can adjust to whatever vegetables that you have in your fridge and it's perfect to have as back up meals in the freezer. The lentils could be swapped for soup mix, chickpeas or even small pasta.
3 tbsp olive oil
1 onion, diced
3 cloves garlic, finely chopped
1 large carrot, cut into 1cm pieces
2 sticks celery, cut into small pieces
bunch coriander, stems washed and finely chopped, leaves roughly chopped for garnish
2 tsp cumin
2 tsp coriander
2 tsp paprika
2 tsp chilli flakes (optional)
1/2 tsp cinnamon
3 tbsp tomato paste
1/2C red lentils
1.5L stock of your choice (can use water if you’d prefer)
500g shredded roast lamb shoulder
1 tsp sugar
1C natural/greek yoghurt to garnish
Add olive oil to a large saucepan and once hot, add in the onion and garlic and saute on low for 5 mins.
Then add in the carrot, celery and coriander stalks and cook for another 5 minutes.
Add in the spices and fry until fragrant, before adding in the tomato paste and cooking for another minute.
Add in the lentils, followed by stock, sugar and season with salt and pepper.
Bring to a boil and then turn down to a simmer and cook for 30 minutes or until the lentils are almost cooked.
Add in the lamb along with any juices and fats that have collected and cook for another 15 minutes, until heated through.
Serve with a dollop of yoghurt and top with coriander.