Lamb and Lentil Soup
A rich and comforting soup packed with tender lamb, nutritious lentils, and aromatic spices. Perfect for a cozy meal!
Nutrition
Calories: 400kcalCarbohydrates: 40gProtein: 35gFat: 12gFiber: 10g
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.
Love this recipe?Let us know how it turned out!