Total Time
2.10mins
Cook Time
10mins
Prep Time
2hrs
Serves
4
Slow-cooked Freekeh and Lamb Soup
Method:
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1.
Heat half the oil in a large saucepan over medium heat. Add lamb and cook for 3-4 minutes until browned, ensuring to turn. Transfer to a plate.
2.
In the same pan, add in the remaining oil, onion, carrot and celery. Cook until soft, then add garlic, lemon rind, oregano and stir through.
3.
Return the lamb to the pan along with the chicken stock and 875ml (3 ½ cups) water. Then bring to the boil.
4.
Once boiled, add in freekeh then reduce heat and simmer, covered, for 1.5 -2 hours or until lamb is tender.
5.
Add the beans and peas. Simmer uncovered, for a further 10 minutes or until the vegetables are soft. Serve into small soup bowls.
6.
Combine the yoghurt and mint in a small bowl, then dollop onto soup.
Note
1.
This recipe can also be created using our cracked grain or wholegrain freekeh. Simply follow preparation instructions on pack.
Ingredients
Connect with us
Edlyn Foods Pty Ltd
- 13 Ricky Way, Epping, Victoria, Australia
- 03 8401 0000
- 03 8401 0099
- sales@edlyn.com.au
13 Ricky Way, Epping, Victoria, Australia 
03 8401 0000 
03 8401 0099 
sales@edlyn.com.au Customer Service
- 1300 661 908
- 1300 731 651
