Freekah Lamb Soup
Warm your soul with a bowl of hearty Freekeh Lamb Soup, a Middle Eastern-inspired comfort dish bursting with flavor and nutrition. This recipe combines tender chunks of perfectly browned lamb, aromatic spices like cumin, coriander, cinnamon, and turmeric, and the wholesome nuttiness of freekeh, a protein- and fiber-rich roasted grain. Infused with a savory broth and complemented by chickpeas and a medley of sautéed vegetables, this slow-simmered soup is deeply satisfying and layered with complex flavors. Garnished with fresh parsley and served with zesty lemon wedges, it’s the ultimate one-pot meal for chilly evenings. Ready in just under two hours, this dish is perfect for meal prep or impressing guests with a taste of global cuisine. Keywords: Freekeh Lamb Soup, Middle Eastern soup, lamb soup recipe, hearty soups, freekeh recipes.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 500 grams Boneless lamb shoulder
- 1 medium Yellow onion, diced
- 1 medium Carrot, diced
- 1 medium Celery stalk, diced
- 3 cloves Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoons Ground cinnamon
- 1 teaspoon Turmeric powder
- 2 tablespoons Tomato paste
- 1 cup Freekeh
- 6 cups Chicken or beef stock
- 1 cup Canned chickpeas, drained and rinsed
- 1 piece Bay leaf
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
- 4 pieces Lemon wedges (for serving)
Instructions
Heat the olive oil in a large, heavy-bottomed pot over medium-high heat.
Season the lamb with a pinch of salt and pepper. Add the lamb to the pot and brown it on all sides, about 5-7 minutes. Remove the lamb and set it aside.
In the same pot, add the diced onion, carrot, and celery. Sauté until the vegetables are softened, about 5 minutes.
Stir in the minced garlic, ground cumin, coriander, cinnamon, and turmeric. Cook until fragrant, about 1 minute.
Add the tomato paste and cook for an additional 2 minutes, stirring to coat the vegetables and bloom the flavor.
Return the lamb to the pot, along with the freekeh, chicken or beef stock, chickpeas, and bay leaf. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 1 hour, or until the lamb is tender and the freekeh is cooked through.
Season the soup with salt and black pepper to taste.
Remove the bay leaf. Ladle the soup into bowls.
Garnish with fresh parsley and serve with lemon wedges on the side for a bright, citrusy finish.
Nutrition Facts
Calories |
523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.1 g | 33% | |
| Saturated Fat | 8.5 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 1476 mg | 64% | |
| Total Carbohydrate | 39.2 g | 14% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 6.5 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 103 mg | 8% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 818 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
