I am so in full cold weather now, especially at night as the temperatures start to drop into the 40’s. So this week it was time to cozy up with a big bowl of this lamb and lentil soup! The ingredients and very Lebanese flavor profile were completely inspired by Nana Jeanie and the soups she loved to make. It was also simple to put together!
Oh my goodness, when I ate my first spoonful it was like a huge, warm hug from my Nana. The flavors all melded together gloriously into one amazing lamb and lentil soup. With some crusty bread to mop it up I was one happy woman. This recipe worked for a lighter dinner and then an amazing lunch the next day! Hope you all enjoy. xoxo
This lamb and lentil soup is so hearty, satisfying and comforting! The warm spices and big flavors are perfect for lunch or dinner on a cold day.
- 1 pound dry lentils
- 1 dash olive oil
- 1 whole onion diced small
- 2 cloves garlic minced
- 1/4 cup fresh mint finely chopped
- 1 pound ground lamb
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon coriander
- 1/4 teaspoon turmeric
- 1/4 teaspoon dried oregano
- 1 tablespoon tomato paste
- 1 dash worcestershire sauce
- 1 quart chicken stock
- 1 can crushed tomatoes 28 ounce size
- First, prepare the lentils. Fill a large bowl with water and pour them into it. Let them soak for 30 minutes. Once they're done soaking drain them in a fine mesh colander, rinse them and set them 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 the garlic, onion and mint and let them get fragrant for a minute. Then add the 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.
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When the lamb is cooked through, add the tomato paste and Worcestershire sauce. Let the tomato paste cook for a minute as you stir that in. Then finally pour in the chicken stock, crushed tomatoes and lentils. Let the soup come to a boil, then reduce it to a simmer. Cook the soup at a simmer for an hour to an hour and a half. The lentils should get completely tender and the flavors will marry gorgeously. Then ladle it into pretty bowls and top it with a little extra fresh mint for garnish. Serve hot immediately and enjoy!
This looks so good! I will have to make it for my husband. He would love this! Thanks for sharing the recipe!
Thank you so much!! I hope you and your husband love it 😀
This was delicious, my whole family loved it! We served it with buttered sourdough bread. I wasn’t sure how my 2 & 6 year old’s would react but it really was a hit. Thanks so much for this, it’s going in our regular cold-weather rotation for sure!
Oh wow, I’m so so happy it was such a hit, even with the kids!! I know they can be the toughest critics. Thanks so much for the kind feedback!! 🙂
Hi, While reading the recipe instructions I did not see when to add the lentils into the pot to be cooked. I’m guessing they should be added after the lamb is cooked and when the stock is added to the pot?
Hi, oh my gosh I can’t believe I made that oversight. Yes, the lentils go in last before it simmers. Thanks so much for pointing it out, I fixed it!
Never made anything like this but I’m on a restricted diet so I tried it. Might be one of my favorite recipes I’ve ever made. Simply amazing, thank you for sharing. You made me very happy.
Thank you so much, I’m glad to hear you enjoyed it!!