Lamb and Lentil Soup

Lamb and Lentil Soup
DifficultyBeginner
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Lamb and Lentil Soup is a robust, flavorful soup featuring tender chunks of lamb, earthy lentils, and aromatic spices in a rich, savory broth. Perfect for cold days or when you need a comforting, filling meal.

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Yields6 Servings
Prep Time20 minsCook Time1 hr 30 minsTotal Time1 hr 50 mins
 450 g Lamb Stew Meat or Lamb Shoulder (cut into 1-inch cubes)
 2 tbsp Olive Oil
 1 Large Onion (diced)
 3 cloves Garlic (minced)
 2 Medium Carrots (peeled and diced)
 2 Celery Stalks (diced)
 1 tbsp Tomato Paste
 1 cup Green or Brown Lentils (rinsed and drained)
 6 cups Beef or Lamb Broth
 1 cup Crushed Tomatoes
 1 tsp Ground Cumin
 ½ tsp Ground Coriander
 ½ tsp Ground Cinnamon
 ¼ tsp Cayenne Pepper (optional, for heat)
 1 Bay Leaf
 Salt and Black Pepper to taste
 1 tbsp Fresh Lemon Juice
 ¼ cup Fresh Parsley (chopped, for garnish)
Sear the Lamb
1

  1. Heat the Oil:

    • In a large Dutch oven or soup pot, heat olive oil over medium-high heat.

  2. Brown the Lamb:

    • Add the lamb cubes and season with salt and pepper.

    • Sear for 5-7 minutes, turning to brown all sides.

    • Remove the lamb and set aside.

Sauté the Vegetables
2

  1. Sauté the Aromatics:

    • In the same pot, add a little more olive oil if needed.

    • Add onions, garlic, carrots, and celery and sauté for 6-8 minutes until softened.

  2. Add the Tomato Paste:

    • Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly.

Build the Broth
3

  1. Add the Spices and Lentils:

    • Add cumin, coriander, cinnamon, and cayenne pepper to the pot.

    • Cook for 1-2 minutes until fragrant.

  2. Add the Lentils and Broth:

    • Add the lentils, crushed tomatoes, broth, and bay leaf.

    • Return the seared lamb to the pot.

  3. Simmer the Soup:

    • Bring to a boil, then reduce to a simmer.

    • Cover and cook for 1 hour, stirring occasionally, until the lentils are tender and the lamb is fully cooked.

Finish the Soup
4

  1. Adjust Seasoning:

    • Taste the soup and adjust salt and pepper as needed.

    • Stir in lemon juice to brighten the flavors.

  2. Remove Bay Leaf:

    • Discard the bay leaf before serving.

Serve and Garnish
5

  1. Ladle the Soup:

    • Divide the soup among serving bowls, ensuring each bowl has a good portion of lamb and lentils.

  2. Garnish and Serve:

    • Garnish with fresh parsley and a squeeze of lemon juice.

    • Serve hot with crusty bread for dipping.

Serving and Presentation
6

  • Serve the Lamb and Lentil Soup in deep bowls, garnished with fresh parsley and lemon wedges.

  • Pair with a full-bodied red wine such as Shiraz or Cabernet Sauvignon.

Tips and Variations
7

  • Spicy Option: Add 1/2 tsp cayenne pepper or chili flakes for a spicy kick.

  • Herb Infusion: Add a sprig of fresh rosemary or thyme during cooking for additional flavor.

  • Vegetable Additions: Add diced zucchini or spinach in the last 10 minutes of cooking for extra nutrition.

  • Hearty Option: Stir in 1 cup of cooked barley or quinoa for a more substantial meal.

  • Slow Cooker Option: Cook on low for 6-7 hours or high for 3-4 hours until the lamb is tender and the lentils are fully cooked.

Ingredients

 450 g Lamb Stew Meat or Lamb Shoulder (cut into 1-inch cubes)
 2 tbsp Olive Oil
 1 Large Onion (diced)
 3 cloves Garlic (minced)
 2 Medium Carrots (peeled and diced)
 2 Celery Stalks (diced)
 1 tbsp Tomato Paste
 1 cup Green or Brown Lentils (rinsed and drained)
 6 cups Beef or Lamb Broth
 1 cup Crushed Tomatoes
 1 tsp Ground Cumin
 ½ tsp Ground Coriander
 ½ tsp Ground Cinnamon
 ¼ tsp Cayenne Pepper (optional, for heat)
 1 Bay Leaf
 Salt and Black Pepper to taste
 1 tbsp Fresh Lemon Juice
 ¼ cup Fresh Parsley (chopped, for garnish)
Lamb and Lentil Soup
IngredientsDirections
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