Name: Slow cooked lamb and pumpkin soup
Cook time: 390 min
Total time: 390 min
Yield: 4
Ingredients: 1/2 cup (100g) dried brown lentils; 3 french-trimmed lamb shanks (600g); 2 tablespoon moroccan seasoning; 500 gram pumpkin, chopped coarsely; 1 litre (4 cups) chicken stock; 400 gram canned diced tomatoes; 400 gram canned chickpeas (garbanzo beans), rinsed, drained; 1/2 cup finely chopped fresh flat-leaf parsley

Ingredients

1/2 cup (100g) dried brown lentils

3 french-trimmed lamb shanks (600g)

2 tablespoon moroccan seasoning

500 gram pumpkin, chopped coarsely

1 litre (4 cups) chicken stock

400 gram canned diced tomatoes

400 gram canned chickpeas (garbanzo beans), rinsed, drained

1/2 cup finely chopped fresh flat-leaf parsley

Method

Rinse lentils under cold water until water runs clear; drain.

Combine lamb, seasoning, pumpkin, stock, tomatoes, chickpeas and lentils in a 4.5-litre (18-cup) slow cooker. Cook, covered, on low, for 6 hours.

Remove lamb from cooker. When cool enough to handle, remove meat from bones; shred coarsely. Discard bones. Return meat to cooker; season to taste. Serve sprinkled with parsley.

Recipe is suitable to freeze without the parsley. Thaw overnight in the fridge. Reheat in a saucepan and sprinkle with parsley to serve.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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