Morphy Richards 501010 Instruction Book page 13

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Winter Lamb and Lentil Broth
Preparation time 15 minutes
Cooking time 30 minutes
Setting: Chunky
Serves 4
Ingredients:
• 270g lamb, cut into very small
pieces
• 2 tbsp olive oil
• 1 tbsp plain flour
• 1 medium onion, finely chopped
• 1 small carrot, finely chopped
• 1 potato, finely chopped
• 1 medium turnip, finely chopped
• 2 garlic cloves, chopped
• 1 tin of cooked lentils, drained
(400g)
• ½ tsp chopped rosemary
• 2 bay leaves
• 650ml lamb stock, made from
cube
• 1tsp Worcestershire sauce
• 1tbsp chopped parsley
French Style Pistou
Preparation time 15 minutes
Cooking time 30 minutes
Setting: Chunky
Serves 4
Ingredients:
• 1 courgette, diced
• 1 small potato, diced
• 1 small onion, diced
• 1 carrot, diced
• 1 tin of chopped tomatoes
(400g)
• 50g petit pois
• 50g spaghetti, broken into
pieces
• 50g French beans, cut into
1cm pieces
• 650ml of vegetable stock, from
cube
• 1 tbsp tomato puree (mix into
the stock)
• Pesto to serve
• Parmesan cheese to serve
Method:
1 In a large frying pan heat the olive oil and fry the lamb, onion,
carrot, potatoes and turnip until the lamb has sealed and everything
starts to brown.
2 Stir in the plain flour then add half of the lamb stock and remove
from the heat.
3 Pour the lamb into the Soup Maker with the remaining stock and
the last of the ingredients. Season with a little salt and milled
pepper, mix ingredients together with a spoon or spatula to evenly
distribute, select the chunky setting and leave until ready.
• NOTE: Alternatively you could use minced lamb and prepare in the
same way.
Method:
1 Place ingredients into the Soup Maker, pour over the vegetable
stock/ tomato puree mix, season with salt and milled pepper, mix
ingredients together with a spoon or spatula to evenly distribute,
2 Select the chunky setting and simply wait for the Soup Maker to
finish.
3 Serve straight away with a spoonful of pesto and freshly grated
parmesan cheese.
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