Lamb And Lentil Soup Recipe

Name: Lamb And Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Dry Lentils; 1 dash Olive Oil; 2 cloves Garlic, Minced; 1 whole Onion, Diced Small; 1/4 cups Fresh Mint, Finely Chopped; 1 pound Ground Lamb; 1/2 teaspoons Salt; 1/4 teaspoons Cinnamon; 1/4 teaspoons Smoked Paprika; 1/4 teaspoons Coriander; 1/4 teaspoons Turmeric; 1/4 teaspoons Dried Oregano; 1 Tablespoon Tomato Paste; 1 dash Worcestershire Sauce; 1 quart Chicken Stock; 1 can (28 Oz. Size) Crushed Tomatoes

Servings: persons

1 pound Dry Lentils
1 dash Olive Oil
2 cloves Garlic, Minced
1 whole Onion, Diced Small
1/4 cups Fresh Mint, Finely Chopped
1 pound Ground Lamb
1/2 teaspoons Salt
1/4 teaspoons Cinnamon
1/4 teaspoons Smoked Paprika
1/4 teaspoons Coriander
1/4 teaspoons Turmeric
1/4 teaspoons Dried Oregano
1 Tablespoon Tomato Paste
1 dash Worcestershire Sauce
1 quart Chicken Stock
1 can (28 Oz. Size) Crushed Tomatoes

1
Fill a large bowl with water and pour lentils into it. Soak for 30 minutes. Once they're done soaking, drain in a fine mesh colander, rinse and set aside to dry out a bit. Then get out a large Dutch oven and heat the olive oil in it over medium high heat. Add garlic, onion and mint and let them get fragrant for a minute. Then add lamb and break it up with a spoon as it cooks. While it cooks, season it with the salt, cinnamon, smoked paprika, coriander, turmeric, and dried oregano.
2
When lamb is cooked through, add tomato paste and Worcestershire sauce. Let tomato paste cook for a minute as you stir that in. Finally, pour in chicken stock and crushed tomatoes. Let soup come to a boil, then reduce to a simmer. Cook soup at a simmer for 1 hour to 1 1/2 hours. The lentils should get completely tender and flavors will marry gorgeously.
3
Ladle soup into pretty bowls and top with a little extra fresh mint for garnish. Serve hot immediately and enjoy!

781

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 pound Dry Lentils, 1 dash Olive Oil, 2 cloves Garlic, Minced, 1 whole Onion, Diced Small, and more.

Yes, Lamb And Lentil Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb And Lentil Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions