This thick and rich soup is perfect for a cool weather. The carrots, celery, and lentils give this soup its substance, while the lamb and pearl barley provide a hearty flavour. This soup is also packed with protein and fibre, making it a filling and satisfying meal. So whether you're looking for a nourishing lunch or dinner, this North African Lamb and Pearl Barley soup is sure to hit the spot.
Fresh mint, parsley or coriander leaves, or all three
1 cup Greek yoghurt
Preheat oven to 180°C.
Heat olive oil in a large, heavy-based oven proof dish. Sprinkle lamb shanks with salt and brown on all sides. Add onion, garlic, carrot, celery and Moroccan Souk Spice, stir well and fry for about 5 minutes.
Add tomatoes, water, Harissa and stock cube (crumbled) and bring back to a simmer.
Add barley and lentils, cover the dish and put in the oven. Cook for about 2 hours or until meat is falling off the bone.
To serve, top with a generous dollop of Greek yoghurt and fresh herbs.
If you don’t have an oven-proof casserole dish you can cook this soup on the stove-top on a low heat – it might take a little bit longer.