Leftover Lamb & Lentil Broth

Cooking time
Serves4 people
Leftover Lamb & Lentil Broth

Turn leftover roast lamb into a warming bowl of soup. Simmer it with pot veg, garlic and thyme to make a delicately flavoured broth that's thickened with tender lentils. Cosy. Comforting. And good value, too.

2 ratings


  • 150g dark speckled lentils
  • 2 onions
  • 1 carrot
  • 1 leek
  • 1 celery stick
  • 3 garlic cloves
  • A handful of thyme leaves
  • The leftover bones & meat from a roast lamb joint
  • 125ml dry white wine
  • 1½ ltrs chicken stock
  • 2 bay leaves
  • 200g greens, such as kale, cavolo nero, broccoli, French beans or podded peas
  • 1 lemon

Prep: 15 mins | Cook: 2 hrs

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1. Tip the lentils into a bowl and cover with cold water. Set aside to soak. Peel the onions and carrot and finely dice them. Trim the roots and woody greens off the leek, rinse out any grit and finely slice it. Trim the ends off the celery and finely dice it. Peel and thinly slice the garlic cloves. Pick the thyme leaves off the woody sprigs.
2. Pour 1 tbsp oil into a large pan and warm over a medium heat. Slide in the chopped veg, garlic and thyme. Season with a pinch of salt and pepper. Cook the veg for 8-10 mins, stirring occasionally, till glossy and starting to soften.
3. When the veg are glossy, add the lamb bone to the pan (keep the meat back for later). Turn the temperature under the pan up to high and pour in the white wine. Bring the wine to a bubble. Cook for 2-3 mins, stirring, till slightly reduced.
4. Drain the lentils and tip them into the pan. Pour in 1½ ltrs chicken stock. Add the bay leaves and bring to the boil. When the soup is boiling, turn down the heat so it's gently simmering and cover the pan with a lid. Simmer for 20 mins.
5. While the lamb broth simmers, shred the leftover lamb meat and discrad any very fatty pieces. Slice your choice of greens into small, bite-sized pieces, if necessary.
6. After 25 mins, check the broth and skim away any excess fat or froth from the surface, if necessary. Scoop out the lamb bone and bay leaves.
7. Add the shredded lamb and chopped greens to the pan. Simmer for 4-5 mins, lid off the pan, till the greens are tender and the lamb is piping hot. Add a squeeze of lemon juice, then taste and add more salt, pepper or lemon juice, if you think it needs it.
8. Ladle the soup into warm bowls and serve with crusty bread on the side.
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