2 teaspoons olive oil
1 small brown onion, diced
1 large carrot, peeled, diced
2 celery stalks, diced
1 turnip, diced
1 3/4 cups diced or shredded cooked leftover lamb
1 litre chicken stock
1 tin of diced tomatoes (flavoured if you like, I like the Moroccan or Italian)
Heat oil in a large saucepan over medium-high heat.
Add onion, carrot, celery and turnip. Cook, stirring, for 5 minutes or until softened.
Add lamb, stock, tomatoes and 2 cups cold water. Bring to the boil.
Reduce heat to medium-low. Simmer for 20 minutes or until vegetables are tender.
Season with pepper. Serve with bread