Every summer I buy lamb mince with the intention of making kofte with it and every summer I panic and decide that kofte are incredibly difficult to make and I’ll ruin them*. I find myself looking at a bag of lamb mince slightly nervously and then I just make meatballs. Again.

This time I happened to have been flicking through Purple Citrus and Sweet Perfume by Silvena Rowe and had seen a soup involving lamb mince and lentils and thought I could finally branch out of my meatball rut.

Unfortunately I went out and drank a couple of glasses of red wine before coming home to cook it for dinner and failed to notice that Silvena’s recipe was actually for rice, lamb and lentil soup until I had a third glass of wine and couldn’t be bothered to follow the recipe. I took inspiration at that stage from Keith Floyd and went for just making it up as I went along. The result was bowls that were scraped clean and no hangover from the wine either. That’s quite a soup.

Spiced Lamb, Lentil and Tomato Soup (serves 4)

• 400g minced lamb
• 1 teaspoon onion seeds
• 1 teaspoon cumin seeds
• 1 teaspoon smoked paprika
• ½ teaspoon kirmizi pul biber or smoked chilli flakes
• 1 onion, finely diced
• 3 cloves garlic, finely diced
• 200g red lentils
• 1 x 400g tin chopped tomatoes
• 500ml chicken stock
• salt and pepper
• fresh mint to serve

This is a very easy soup to make. Start by heating a dry frying pan on a medium heat and add the onion and cumin seeds. Allow to fry until they start to smell aromatic. It should take about 30-45 seconds. Watch them with an eagle eye or they burn and become bitter. Tip out of the pan onto a clean plate.

Return the pan to the heat and add the lamb mince. Fry it off until the fat starts to come out of it and then add the toasted seeds back in along with the paprika and pul biber. Stir it all well and cook through completely. It should take about 10 minutes.

Remove the cooked lamb from the pan and using the fat from the lamb which is now infused with the lovely spices, sweat the onion and garlic over a low heat until they becomes translucent. This will take about 12 minutes.

While the onions and garlic do their thing, boil the lentils for about 10 minutes in salted water. Drain them once they start to look softened and return them to a large pan. Stir the lamb and sweated onion and garlic through it all and then season well. Red lentils need a generous hand with the salt cellar for me.

Tip the chopped tomatoes into it all and stir well. Add the chicken stock and simmer it all for 25 minutes until the lentils swell up and the soup thickens. Keep an eye to make sure the lentils don’t burn or start to boil dry. They have a habit of that if left to their own devices. You might need a slug or two more of stock.

Serve the soup in deep bowls. Chopped fresh mint scattered on top and stirred through as you serve complements the smoky spicy flavours of the dish perfectly.

I loved this soup. Easy, flavoursome and incredibly filling, it makes the lamb go a long way and made a real change from my usual lentil based soups which tend to be a little worthy for my real enjoyment. Lots of flavour is obviously what I was missing up until now!