Slow Cooker Moroccan-Style Lamb & Lentil Soup

A hearty slow-cooker lamb soup with lentils, barley and kale, simmered with Moroccan seasoning and topped with pistachio gremolata and Greek-style yoghurt.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat half the oil in a frying pan over medium-high heat. Cook lamb, turning occasionally, for 8 mins or until browned all over. Transfer to a slow cooker.

Step 2

Heat the remaining oil in the pan. Add the onion, carrot, fennel, celery and zucchini. Cook, stirring, for 5 mins or until vegetables start to brown. Add the Moroccan seasoning. Cook, stirring, for 1 min or until aromatic. Spoon mixture over the lamb in the slow cooker.

Step 3

Add the tomatoes, stock, lentils and barley to the slow cooker. Cover and cook for 4 hours on high (or 6 hours on low) or until lamb is falling off the bone.

Step 4

Transfer lamb to a heatproof bowl. Coarsely shred meat and discard bones. Return to slow cooker with kale. Season.

Step 5

To make the pistachio gremolata, combine the mint, lemon zest and pistachio in a small bowl.

Step 6

Serve the soup with the yoghurt, gremolata and reserved fennel fronds.