Lamb and Lentil Soup provides a hearty and nutritious meal for any season. I enjoy its rich, savory flavors with every spoonful. The combination of tender lamb and lentils creates a satisfying dinner.
Contents
Lamb and Lentil Soup recipe
Lamb and Lentil Soup is a hearty, nutritious dish. It combines tender pieces of lamb with protein-rich lentils, aromatic vegetables, and warming spices. This one-pot meal is perfect for cold weather or whenever you crave a wholesome, filling soup.
This dish has roots in Middle Eastern, Mediterranean, and South Asian cuisines. Lamb and lentils are staple ingredients in these countries. The dish is often enjoyed as a main course with bread or rice.
The soup can be served with crusty bread for soaking up, sprinkles of feta or Parmesan, or a squeeze of lemon. A fresh green salad or a dollop of yogurt balance is a great choice to balance the soup’s richness.
For drinks, try a refreshing yogurt-based lassi, a bold red wine, mint tea or herbal teas, dark beer, or tart pomegranate juice.
Perfect for meal prep, this soup tastes even better the next day as the flavors deepen! Here’s how to make Lamb and Lentil Soup:
Lamb and Lentil Soup
Nutrition
Ingredients
- 400 g (14 oz) lamb (shoulder or leg), cut into small pieces
- 1 cup dried lentils brown or green, rinsed
- 1 medium onion diced
- 2 carrots chopped
- 2 celery stalks chopped
- 3 cloves garlic minced
- 400 g (14 oz) diced tomatoes
- 4 cups beef or vegetable broth
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground cinnamon
- ½ teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons olive oil
- Juice of ½ lemon for freshness
- Fresh parsley or cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the lamb pieces, season with salt and pepper, and sear until browned on all sides (about 5 minutes). Remove and set aside.
- In the same pot, add the onion, carrots, and celery. Cook for 5 minutes until softened. Stir in garlic, cumin, smoked paprika, cinnamon, and thyme, and sauté for another minute.
- Return the lamb to the pot. Add the lentils, diced tomatoes, broth, and bay leaf.
- Bring to a boil, then reduce heat and let it simmer for about 1 hour, stirring occasionally, until the lentils and lamb are tender.
- Remove the bay leaf, stir in lemon juice, and adjust the seasoning as needed.
- Ladle into bowls, garnish with fresh parsley or cilantro, and serve warm.
Notes
- Use bone-in lamb for extra flavor and affordability, then remove bones before serving.
- Serve with crusty bread or over rice for a fuller meal.
- Keeps well in the fridge for up to 3 days or frozen for 2 months.
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Variations
Lamb and lentil soup can be adapted in numerous ways. Here are some notable variations:
- Mediterranean Version
- Replace the cumin and cinnamon with 2 teaspoons of Herbes de Provence
- Add 1 cup of chopped Kalamata olives
- Use red wine instead of some of the broth
- Add 2 tablespoons of tomato paste for richness
- Finish with fresh rosemary instead of parsley
- Indian-Inspired
- Add 2 teaspoons garam masala and 1 teaspoon turmeric
- Include 1 tablespoon grated ginger with the garlic
- Add 1 cup coconut milk in the last 15 minutes of cooking
- Use red lentils instead of brown/green
- Garnish with fresh mint and cilantro
- Add 2 diced potatoes for heartiness
- Moroccan Twist
- Add 1/2 cup dried apricots, chopped
- Include 1/2 cup golden raisins
- Add 1/2 cup sliced almonds
- Increase cinnamon to 1 teaspoon
- Add 1 teaspoon ras el hanout
- Serve over couscous instead of alone
- Vegetarian Version
- Replace lamb with 2 cups mixed mushrooms (portobello and cremini)
- Add 1 cup of butternut squash cubes
- Use vegetable broth
- Add 1 tablespoon soy sauce for umami
- Include 2 tablespoons nutritional yeast for depth
- Persian-Style
- Add 1/2 teaspoon saffron threads
- Include 1 cup of fresh spinach at the end
- Add 1/4 cup barberries or dried cranberries
- Use split yellow peas instead of lentils
- Garnish with fresh dill and mint
- Finish with a dollop of yogurt