Catherine says: "This is a very hearty soup – maybe more like a goulash and so filling for this time of the year. Add the spices into the mix and you'll find yourself going back for more and more!"

Spice things up some more: This week, I’m diving back into the spice rack and because I’m trying to eat as healthily as possible, I sometimes feel that my meals need that extra punch of flavour. As a result, I’ve learned that there’s a spice or spice blend for every recipe! Spices are my best weapon for fl avour, adding delicious aromas that permeate the kitchen; tastes that I can adjust to wonderfully mild or mindblowingly hot; and then colour – those deep golden-yellows through reds of turmeric and paprika.
Bring on the spices!


  • 250g diced lamb (ask your butcher to cut into a small dice)
  • 1 onion, chopped
  • 2 carrots, diced
  • 1 celery stalk, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 2 bay leaves, lightly crushed
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon paprika
  • Grating of nutmeg
  • 1 red chilli, finely chopped
  • 50g red lentils, rinsed
  • 200ml passata
  • 1 tablespoon tomato puree
  • 1 teaspoon honey
  • 1 litre vegetable or lamb stock
  • Salt and freshly ground black pepper
  • 4 tablespoons natural yoghurt, to serve
  • Coriander leaves, to serve
  • Naan bread, to serve


  1. Heat a large saucepan with oil, brown the diced lamb on all sides and set aside. Add the onions, carrots and celery and sauté until softened but not brown. This will take 5 to 6 minutes. 
  2. Add the garlic and bay leaves and cook for a further 1 minute. Add the cumin, coriander, paprika, nutmeg and chilli and simmer for 3 minutes, stirring from time to time.
  3. Stir in the red lentils and passata, tomato puree and honey. Increase the heat slightly and simmer for about 6 minutes. Return the seared lamb to the saucepan and pour over the stock.
  4. Check the seasoning, adding salt and freshly ground black pepper. Simmer for 20 to 25 minutes and check the seasoning again.
  5. To serve, ladle the soup into warm bowls and spoon in the diced lamb. Spoon some natural yoghurt over and sprinkle the coriander leaves on top, serve with naan bread.

Catherine's lamb curry soup