Moroccan-Inspired Slow Cooker Lamb and Lentil Soup

Step-by-Step Instructions

1. Brown the Lamb

   Heat half the olive oil in a large skillet over medium-high heat. Add the lamb shanks and cook for about 8 minutes, turning occasionally, until browned on all sides. Transfer the lamb to your slow cooker.

2. Sauté the Vegetables

   In the same skillet, heat the remaining oil. Add the onion, carrot, fennel, celery, and zucchini. Cook, stirring frequently, for 5 minutes or until the vegetables begin to soften and lightly brown. Add the Moroccan seasoning and cook for another minute until fragrant. Transfer this vegetable mixture to the slow cooker, layering it over the lamb.

3. Add Remaining Ingredients

   Pour the canned tomatoes, chicken stock, lentils, and pearl barley into the slow cooker. Stir gently to combine all ingredients.

4. Slow Cook

   Cover the slow cooker and cook on high for 4 hours (or on low for 6 hours) until the lamb is tender and falling off the bone.

5. Shred the Lamb

   Once cooking is complete, carefully remove the lamb shanks from the slow cooker. Shred the meat using two forks, discarding the bones. Return the shredded lamb to the slow cooker.

6. Add Kale and Season

   Stir in the shredded kale leaves. Taste and adjust seasoning with salt and pepper as needed.

7. Prepare Gremolata

   While the soup is finishing, prepare the pistachio gremolata by combining the chopped mint, lemon zest, and chopped pistachios in a small bowl.

8. Serve

   Ladle the hot soup into bowls. Top each serving with a dollop of Greek yogurt, a sprinkle of the pistachio gremolata, and a few reserved fennel fronds for garnish.