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 texture.
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.
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
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.
Nutrition
SIMILAR RECIPES
Pairing suggestions
Lamb and lentil soup is complemented by various sides and drinks. Here are some excellent options to serve alongside this comforting soup:
- Side Dishes
- Crusty bread helps mop up the soup.
- Parmesan, ricotta salata, or feta cheese can be sprinkled on top.
- Full-fat yogurt can be served with the soup.
- Lemon wedges can be served with the soup. A squeeze of lemon enhances the flavor.
- A green salad pairs well with the stew.
- Beverage Options
- Yogurt-based Drink like Lassi contrast the soup’s warmth and richness.
- Red Wine enhances the richness of the lamb and balances the earthy lentils.
- Mint Tea cuts through the soup’s richness and complements the warm spices.
- Dark Beer pairs well with the hearty lamb and lentils.
- Herbal teas with earthy notes echo the soup’s savory flavors.
- Pomegranate Juice adds a fruity contrast to the savory soup.
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