Ingredients

• Olive or canola oil spray
• 1 onion, finely chopped
• 2 teaspoons minced garlic
• 1 kg butternut pumpkin, peeled and chopped
• 2 potatoes, peeled and chopped
• 1 cup red lentils
• 1 litre MAGGI All Natural Chicken Liquid Stock
• 4 large silverbeet leaves, chopped
• 200 g lamb backstrap
• freshly ground black pepper, to taste
• crusty bread, to serve

Method

1. Spray a large saucepan with oil and heat.
2. Add onion and cook over medium heat for 2-3 minutes or until soft.
3. Add garlic and cook for 1 minute more.
4. Add pumpkin, potato, lentils and stock.
5. Bring to the boil, reduce heat to low, and cook, covered, for 15 minutes, stirring occasionally.
6. Add the silverbeet and cook another 5 minutes.
7. Meanwhile, spray a nonstick frying pan with oil, and cook the lamb for 5 minutes on each side.
8. Transfer to a plate, cover loosely with foil and stand for 5 minutes.
9. Finely slice the meat across the grain; add to soup and heat through.
10. Season with freshly ground black pepper, and serve with crusty bread.
11. Note: The pumpkin weight is for the whole piece, including skin and seeds.