So yesterday I promised you a great recipe for the leftovers from my Bulgarian-ish lamb. I’m not going to disappoint you, and neither will this soup. Once you have already made the lamb, it really is very minimal effort to make.
This sort of thing is really the best way to use up leftovers – minimal effort, but just different enough that it is not just a repeat of the meal from the day before. Oh, and delicious, of course!
You will use up the vegetable sauce, and the meat, and add bits of your own. If you don’t like chicory, then you can use baby gem lettuce in the same way instead. I might be nice to add a thinly sliced spring onion with the peas, or instead of the peas. If you don’t have parsley, you can try mint. that’s the other great thing about dishes like this, they really are completely adjustable to what you like and what you have in the cupboard.
Recipe: Spring Lamb Soup
150 g Puy lentils
4 heads chicory, the forced kind
A little oil for frying
200 g broad beans (podded weight)
1 l vegetable sauce leftover from Bulgarian-ish Lamb
200 g cooked lamb
100 g peas, shelled or frozen
2-3 drops Worcestershire Sauce
Small bunch parsley, finely chopped
Cook the puy lentils in plenty of water, until they are almost done. Don’t salt the water, it makes their skins tough. Drain when they have reached this stage.
Meanwhile, halve the chicory, or cut it into quarters if it is large, but it is really better to get smaller ones. Heat the oil in a frying pan. When the oil has warmed, add the chicory, flat side down at first, and cook for a minute or two until the leaves start to colour, then flip them over to colour on the other side. Remove from the heat when they are coloured on both sides.
Cook the broad beans in boiling, unsalted water for three minutes, then drain them and double pod them. I think the reason that people think that they don’t like broad beans is because no-one has taken the trouble to double pod them. It isn’t all that much effort, and the results really are worth it. Unless you have the tiny baby beans, in which case they are fine just as they are.
Heat up the vegetable sauce, add the lentils, lamb and the chicory, and cook for five minutes. Add the beans and the peas and cook for a further minute. Season with a little Worcestershire sauce. Stir through the chopped parsley, and serve with crusty bread.
The whole meal takes less than 20 minutes to prepare, and what could be better, tastier, or easier than that?