Slow cooker recipes

Slow cooked lamb and pumpkin soup

SLOW COOKER LAMB & PUMPKIN SOUP
4
6H 30M

Ingredients

Method

1.

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

2.

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.

3.

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

Related stories