Lamb and Lentil Soup

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!

The first order of business was to soak the lentils for the lamb and lentil soup. It helped rinse them off and get them ready to go into the soup. They just had to sit for 30 minutes before I drained and rinsed them.
The first order of business was to soak the lentils for the lamb and lentil soup. It helped rinse them off and get them ready to go into the soup. They just had to sit for 30 minutes before I drained and rinsed them.
It would not have been a proper lamb and lentil soup without some gorgeous aromatics. I used lots of garlic, onion and mint for big flavor. Oh how I loved how the mint complimented the lamb!
It would not have been a proper lamb and lentil soup without some gorgeous aromatics. I used lots of garlic, onion and mint for big flavor. Oh how I loved how the mint complimented the lamb! I don’t know what it is about that combination of mint with lamb but it is just glorious.
From there it was just a matter of getting everything into my beloved, sturdy Dutch oven. I used lots of spices, tomato and chicken stock to bring the lamb and lentil soup together. Then I just let it simmer for an hour!
From there it was just a matter of getting everything into my beloved, sturdy Dutch oven. I used lots of spices, tomato and chicken stock to bring the lamb and lentil soup together. Then I just let it simmer for an hour! It perfumed the whole house and pretty much made me hungry the entire time it cooked.
When it finished cooking the lamb and lentil soup was so thick, rich and flavorful. The lentils and lamb became so incredibly tender! I just scooped it into pretty bowls and topped it with a little extra mint for garnish.
When it finished cooking the lamb and lentil soup was so thick, rich and flavorful. The lentils and lamb became so incredibly tender! I just scooped it into pretty bowls and topped it with a little extra mint for garnish.

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

Lamb and Lentil Soup
Lamb and Lentil Soup
5 from 1 vote
Lamb and Lentil Soup
Lamb and Lentil Soup
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 40 mins
 

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. 

Course: Main Course
Keyword: Lamb and Lentil Soup, Lentils, Soup
Servings: 6
Calories: 521 kcal
Author: Jeanie and Lulu's Kitchen
Ingredients
  • 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
Instructions
  1. 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.
  2. 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 and crushed tomatoes. 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!
Nutrition Facts
Lamb and Lentil Soup
Amount Per Serving (1 bowl)
Calories 521 Calories from Fat 176
% Daily Value*
Fat 19.5g30%
Saturated Fat 8.2g51%
Cholesterol 57mg19%
Sodium 847mg37%
Potassium 980mg28%
Carbohydrates 52.7g18%
Fiber 25.3g105%
Sugar 4.8g5%
Protein 34.2g68%
Calcium 80mg8%
Iron 8.5mg47%
* Percent Daily Values are based on a 2000 calorie diet.
Lamb and Lentil Soup
Lamb and Lentil Soup

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4 thoughts on “Lamb and Lentil Soup”

  1. 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!

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