Slow-Cooker Lamb, Leek & Kale Soup with Lemon-Dill Finish (Serves 2)
A cozy, winter-leaning slow-cooker soup built around sale lamb shoulder plus WA-cold-weather staples (leeks, carrots, kale). It’s brothy and brightened at the end with lemon and dill—comforting without feeling heavy.
Back to full listIngredients
- Simple Truth® Natural Lamb Shoulder 1 lb $10.99 (sale)
- Organic Leeks (bunch) 1 large leek (save rest for another meal) $5.49
- Organic Carrots (bunch) 2 large carrots $2.99
- Organic Kale 4–6 oz (about half a bunch) $2.99
- Simple Truth Organic® Garlic Bulbs 3 cloves $2.79 (3 ct)
- Organic Ginger Root (optional) 1 tsp grated $5.99/lb
- Olive oil 1 tbsp
- Low-sodium broth or water + bouillon 4 cups
- Bay leaf (optional) 1
- Salt & black pepper to taste
- Lemon (optional but recommended) 1/2 lemon
- Simple Truth Organic® Baby Dill 1–2 tbsp chopped $2.79
Instructions
- Prep (10 min): Trim big exterior fat from lamb shoulder; cut into 1-inch chunks. Slice leek (white + light green) and rinse well. Slice carrots. Mince garlic. Strip kale leaves and slice.
- Brown (stove, optional but better): Heat 1 tbsp oil in a pot/skillet over medium-high. Brown lamb 3–5 minutes to get color. Transfer to slow cooker. (If skipping, just add raw lamb.)
- Slow cook: Add leeks, carrots, garlic, (ginger if using), broth, bay leaf, 1 tsp salt, and pepper. Cook LOW 7–8 hours or HIGH 3–4 hours until lamb is very tender.
- Finish: Stir in kale and cook 10–15 minutes until tender. Taste and adjust salt/pepper. Add lemon juice to brighten.
- Serve: Ladle into bowls and top with chopped dill.
Health notes: High-protein, veg-forward. To keep it lighter, skim fat after cooking and use more kale/less potato if adding any.
Drink pairing: Dry cider (WA) or a light red like Pinot Noir.