Lamb Shank and Lentil Soup

Lamb Shank and Lentil Soup

You will love this hearty soup any time of year, but especially during the cooler months. It's traditionally made with barley, however, since I avoid gluten now, due to my thyroid issues, I substitute the barley for red lentils and they work really well.

Very easy to make, this soup is delicious and substantial enough to enjoy as a meal on its own or you can enjoy a cup alongside your meal. Lamb shanks are readily available in the meat section of your supermarket.


INGREDIENTS:

2 lamb shanks
2 tablespoons avocado oil
32 oz (1 litre) vegetable broth
1 litre spring water
1 onion, diced
3 carrots, peeled and diced
1 zucchini, diced
3 swedes (rutabaga) peeled and diced
3 sticks celery, diced
½ cup dried red lentils
Salt and pepper to taste


INSTRUCTIONS:

Heat the oil in a large saucepan over medium heat
.
Add the lamb shanks and brown on all sides.

Add the onion and saute until translucent. Season well with salt and pepper.

Add the vegetable broth and water and bring to a boil.

Add the remaining chopped vegetables and red lentils and place the lid on the saucepan.

Simmer for 2-3 hours or until the lamb is falling off the bone.

Serve topped with fresh parsley and fresh crusty bread if desired.

Enjoy!