Cheat’s Scotch broth

Serves 4

Ingredients

• 3/4 cup (180g) McKenzie’s Lentils, Freekeh & Beans Superblend

• 1 tbs olive oil

• 270g pkt Coles Australian Lamb Leg Steaks

• 2 carrots, peeled, halved lengthways, thickly sliced

• 1 brown onion, coarsely chopped

• 2 garlic cloves, finely chopped

• 500g washed potatoes, unpeeled, cut into 2cm pieces

• 4 cups (1L) salt-reduced beef stock or beef bone broth

• 2 parsnips, halved, cut into 2cm pieces

• 2 dried bay leaves

Method

1. Step 1 Cook the lentil blend in a medium saucepan of boiling water for 15 mins or until tender. Refresh under cold water. Drain well.

2. Step 2 Meanwhile, heat 1 tsp of the oil in a large saucepan over medium-high heat. Season the lamb. Cook the lamb for 3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover loosely with foil.

3. Step 3 Heat remaining oil in a large saucepan over medium-low heat. Add the carrot, onion and garlic. Cook, stirring, for 2 mins or until the carrot softens slightly. Add the potato, stock, parsnip and bay leaves. Bring to a simmer and cook for 15 mins or until vegetables are tender.

4. Step 4 Cut the lamb into 2cm pieces. Divide the lentil blend evenly among serving bowls. Ladle over the soup and top with the lamb. Season to serve. Serve with flat-leaf parsley leaves, mint leaves and crusty bread