Lamb, Vegetable and Lentil Soup with Cabbage

The weekly family schedule is tricky at the best of times, so it’s no wonder that parents today have just 34 minutes free for preparing the evening meal. However, the current peasant food trend captivating chefs and restaurants around the world is helping busy people recover a little time for themselves with easy to prep slow-cook, one-pot wonders, the perfect way to create delicious yet easy meals for the whole family.


Ingredients (serves 4-6):

  • 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.

Vegetable and Lentil Soup HD-HD from Good Broadcast on Vimeo.

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