Lamb, lentil and vegetable soup

Warren Elwin gives roast lamb leftovers a tasty second innings.

Ingredients

⅓ cup	Brown lentils
⅓ cup	Yellow dahl
⅓ cup	Pearl barley
1 serving	Lamb, leftover, on the bone (Main)
2	Carrots, peeled
2	Parsnips, peeled
2	Kumara, peeled
1 knob	Fresh ginger, large
5 cloves	Garlic
1	Onion
3	Spring onions
3	Green chillies
3	Celery stalks
2 cans	Tomatoes
2	Bay leaves
1 handful	Fresh parsley, chopped
1 handful	Fresh coriander, chopped
1 handful	Fresh mint, chopped, plus extra to serve
1 serving	Lemon juice

Directions

1. Soak brown lentils, yellow dahl and pearl barley in cold water for an hour or overnight. Rinse and drain.
2. Cut any large pieces of lamb off your bone to use for other purposes, but keep a little meat close to the bone and trim away any excess fat. Place the bone into a large pot and cover with plenty of water. Add the lentils, and bring to a simmer.
3. Grate in carrots, parsnips, kumara and ginger.
4. Chop garlic cloves, onion, spring onions, green chillies and celery (plus the leaves) and add, along with tomatoes, bay leaves, salt and freshly ground black pepper and parsley, coriander and mint.
5. Simmer for 2-3 hours or until all the meat has fallen from the bone. Top up with water as needed and skim the surface of any fat from time to time. You can add some more chopped lamb toward the end of cooking time.
6. To serve season liberally with salt, freshly ground black pepper and lemon juice, and serve with chopped mint.

Check out Warren's other recipes using roast lamb leftovers

• Lamb salad with yoghurt dressing
• Green sauce
• Curried lamb and chickpea pasties