Nothing chases away the mid-Winter chill like a big bowl of soul-warming soup. And for the ultimate comfort food and wine experience, enjoy Roodeberg 1949 with foodie Elmarie Berry’s hearty lentil and lamb soup, guaranteed to warm you on even the chilliest of days.
The wine: Embracing the revival of exciting French and Spanish varieties, Cabernet Sauvignon forms the foundation of this Roodeberg 1949 blend, complemented by Tempranillo, Carignan and Carménère. It’s a gorgeous, generous wine. You’ll smell dark cherry, blackcurrant and vanilla, you’ll taste cinnamon, sweet spice and ripe, juicy dark berry fruit.
The soup: All it takes to make this flavourful lentil and lamb soup are a handful of healthy ingredients and a few easy steps. This recipe easily serves eight.
You’ll need: 2 Tbsp olive oil; 2 large brown onions, coarsely chopped; 2 celery sticks, trimmed, coarsely chopped; 1 large carrot, peeled, coarsely chopped; 900g lamb, cut into 3cm pieces; 400g can diced tomatoes; 1L (4 cups) liquid chicken stock or liquid vegetable stock; 400g can brown lentils, rinsed, drained; fresh coriander to garnish
To make: Heat the oil in a large saucepan over medium-high heat. Sauté the onion, stirring for two minutes. Add the celery and carrot, stirring for three to four minutes or until the vegetables are light golden.
Add the lamb, stirring for two to three minutes or until just browned. Add the tomato and stock. Bring to the boil. Reduce heat to low. Cover and simmer for an hour, until lamb is tender. Add the lentils, cover and simmer for another 15 minutes. Ladle into serving bowls and garnish with fresh coriander and some lovely fresh, crusty bread.