French Green Lentils and a Beautiful Lamb Shank Soup

July 28, 2014

Lentils have always been a big part of my life. As mentioned in my post on lentil love, I grew up with a mother who cooked lentils with great regularity. Usually it’d be split red lentils, cooked in her lightly spiced, tomato-ed style over rice. Sometimes couscous. I adored that dish. In fact when I saw mum yesterday she handed me a container. Moving fuel. Bless her. But back to the lentil days of my youth…

For special occasions, maybe on the weekends, mum would bring out the French green lentils. She’s got a French provincial cooking thing going on, my mum, and for as long as I can remember has been braising and slow-cooking. French green lentils were a favourite ingredient and remain one of my most beloved to this day, as they hold their texture after cooking, ensuring they’re aesthetically dreamy but moreover, have a beautiful bite to them. For those interested in learning more about lentilles du puy, David Lebovitz has a great blog post on the beauties.

This month in My Mindful Kitchen I have, you guessed it, sourced some lovely legumes. I hadn’t previously thought on where I buy legumes. I knew Mount Zero were doing great things and were a popular brand, but honestly I’d end up favouring cost and buy the regular dried legumes from the supermarket or go for canned convenience. And while I still do use canned legumes pretty frequently, I am super excited to be transitioning to a different product (certainly when it comes to dried legumes) and support rad farming practices employed by passionate, local legume folk. That’s what My Mindful Kitchen is all about.

I was first introduced to Burrum Biodynamics by my friend, Robin. Following her lead, I looked up their website and found myself ridiculously excited about these little protein pebbles grown in the Grampians. And snap, Burrum Biodynamics actually supply Mount Zero Olives with their French green lentils, split red lentils, pearl spelt, pearl barley, split peas and soup mix. I contacted farmer Steve and he was kind enough to answer some questions for me, which I’ve scribed below. Steve and Tania are super happy to talk shop, sharing information about the legumes and grains they grow and how to use them. It’s all about bridging “the gap between farmer and consumer”. Amen.

1. We know a lot about buying organic vegetables, why should we buy organic, biodynamic legumes and grains? & I suppose, what’s the difference between store-bought mass produced legumes vs your product?
Its not for me to tell people what they should buy;  but the differences for us farming conventionally until 2000 then Demeter Certified are considerable.  When we were farming conventionally in the 80’s and 90’s, the crops would have been sprayed at least five times with herbicides, fungicides and insecticides.  Now we farm without the use of these chemicals.  Working to the Demeter Standard, which is a self sustaining system has improved the soil biological activity and rain water infiltration rates.Most store brought split red lentils have been coated in vegetable oil to make them shiny.  We don’t put any oils or additives on ours.   Everything we packaged has been grown on our farm, by me.


2. How is it best to store legumes and how long do they last?
Storage life is unlimited if they are stored in a cool, dry, airtight place.


3. Why do you farm?
Farming is all I have ever wanted to do; maybe because I am a fifth generation farmer.  I love growing things, learning, experimenting and watching the soil change .  I started growing grain crops in my mother’s vegetable garden at the age of seven and have grown a crop every year since.  I still live on the farm where I was born so I have seen many changes, especially since we converted to Biodynamics.


Burrum Biodynamics sell through Farmhouse Direct as well as various Farmers’ Markets around Victoria. I really encourage you to give them a go. Their pearl spelt, farro, was a finalist in this year’s Delicious Produce Awards, and their French green lentils are award winning too. There are great things coming from their soil, friends.

With each step I take on this mindful path I am discovering that getting to know your farmer and your food leads to a simpler, a more pleasant shopping, cooking and eating experience. Sure, it takes a bit of investigation at the beginning, but after that it’s a piece of cake. You know what you’re buying, what (and who!) you’re supporting and why it matters…and then you just get to play in the kitchen, making the best lentil and lamb shank soup of your life. And I’m not kidding about this soup, I am officially head over heels in love with this recipe, which was introduced to me by, you guess it, my French lentil loving mum.

Lamb Shank and Lentil Soup
(recipe link)

Changes mum and I made to the recipe: we both agree that making the soup at least one day prior to eating it is paramount. Mine sat for two days in the fridge. Letting the flavours develop as it sits leads to an incredibly superior soup and  also allows you to scoop the fat off the top and discard it before reheating, ensuring you avoid that greasy lamb shank residue I find to be so common and so displeasing amongst lamb shank recipes. I used very large, very good lamb shanks, along with homemade chicken stock. I also added extra potatoes, lentils and carrot pieces, to bulk it out some. Obviously I used French green lentils instead of brown. And lastly, I took the liberty to add a large crushed garlic clove with the onions and 2 dried bay leaves with the rosemary. This is, by far, my most favourite winter soup. My goodness, it’s good.

Heidi xo

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  • Hannah July 28, 2014 at 7:40 am

    Oh, this is tremendously exciting! I’ve long sighed wistfully over Rancho Gordo beans in the US; so good to know there’s a local/caring legume co in ‘Straya.

    PS Has anyone ever tried using skimmed lamb fat to roast, say, potatoes, like duck or chicken fat? Or would that just be weird?

    • Heidi July 31, 2014 at 9:25 am

      That is so not weird! I’ve kept lamb fat and used it once, but I don’t really enjoy the flavour as much as chicken or duck fat, so I tend to discard it now x

  • Millie l Add A Little July 28, 2014 at 10:25 am

    This soup looks so comforting and delicious! I love the look of it!

  • InTolerant Chef July 28, 2014 at 9:15 pm

    What a lovely winter comfort food Heidi! I love hearing the story behind our food producers thanks 🙂

    • Heidi July 31, 2014 at 9:26 am

      I love it too! You’re so welcome x

  • A green smoothie, some ramen and a couch - Apples Under My Bed - A food diary. August 16, 2014 at 10:38 am

    […] A green smoothie, some ramen and a couch. Happy Friday, folks. We’re having our favourite lamb shank and lentil soup for dinner tonight and this weekend we have friends staying. Good things. I hope you have a swell […]

  • Jannine August 31, 2014 at 2:35 pm

    I tried my hand at this yesterday and we are looking forward to eating it tonight. It has filled the house with the most comforting smell.

  • Alice September 27, 2016 at 4:33 pm

    Hi Heidi, I love the sound of this soup! But the link is broken now, do you have another? If I google the name then several recipes come up but I want to use the same one you have praised!

  • Carolyn January 19, 2017 at 4:15 pm

    Hi Heidi, I love following you on Instagram and thought it was about time I took a look at your blog. Well I am blown away! You are such a talented lady; the food you prepare for your family is wholesome, nutritious and most definitely made with love. Is it wrong to be a 40 year old mum of 3 children and be envious of little Joan’s meals? I want to cook every recipe you have listed!! I am a lentil lover from way back; my mum is also an amazing cook with lentils being a staple meal during my childhood. I would love to cook this recipe once the weather cools down but I can’t seem to access it? In the meantime I am going to continue to read your recipes whilst my stomache grumbles! Thank you for finding the time to cook and write, it really is a pleasure to read.
    😋 🙌🏼

    • Heidi January 19, 2017 at 8:47 pm

      Hi Carolyn,
      What a beautiful message, thank you so much! Such gorgeous words. I feel very chuffed 🙂 Ahhh no, the recipe is gone. I had a google but no luck. There’s similar looking ones on google though. What a shame! Thanks again x