Lamb and Chickpea Soup with Lentils
Warm up with a hearty bowl of Lamb and Chickpea Soup with Lentils, a comforting one-pot meal brimming with bold Middle Eastern spices and wholesome ingredients. Tender chunks of seared lamb, earthy chickpeas, and protein-packed green lentils simmer together in a rich, tomato-based broth infused with cumin, coriander, and a touch of cinnamon for a fragrant depth of flavor. Fresh vegetables like carrots, celery, and onion lend a vibrant base, while a garnish of chopped parsley and a squeeze of fresh lemon juice add the perfect finishing touch. This protein-rich soup is not only filling but also easy to prepare, making it an ideal option for family dinners or meal prep. Ready in under two hours and serving up to six, this satisfying dish is the ultimate combination of flavor, comfort, and nutrition.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1.5 pounds lamb shoulder (boneless, cut into 1-inch cubes)
- 1 large yellow onion (finely chopped)
- 2 medium carrots (peeled and diced)
- 2 medium celery stalks (diced)
- 4 garlic cloves (minced)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 14.5 ounces diced tomatoes (canned, with juice)
- 6 cups chicken or beef broth
- 1.5 cups cooked chickpeas (drained and rinsed)
- 0.75 cup dry green lentils
- 0.25 cup fresh parsley (chopped, for garnish)
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 4 lemon wedges (for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the lamb pieces and sear them on all sides until browned. Remove the lamb from the pot and set aside.
In the same pot, add the chopped onions, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften.
Stir in the minced garlic, ground cumin, ground coriander, and ground cinnamon. Cook for 1 minute until fragrant.
Add the diced tomatoes (with their juice) to the pot and scrape the bottom of the pot to deglaze any browned bits.
Return the seared lamb to the pot and pour in the broth. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 40 minutes.
Add the chickpeas, lentils, salt, and black pepper to the pot. Stir well and continue to simmer, uncovered, for another 30-40 minutes, or until the lentils are tender and the soup has thickened slightly.
Taste and adjust seasoning if necessary. Remove the soup from heat.
Ladle the soup into bowls and garnish with fresh parsley. Serve with lemon wedges on the side for a bright, tangy finish.
Nutrition Facts
Calories |
3407 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.2 g | 231% | |
| Saturated Fat | 60.6 g | 303% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 510 mg | 170% | |
| Sodium | 10584 mg | 460% | |
| Total Carbohydrate | 260.2 g | 95% | |
| Dietary Fiber | 61.6 g | 220% | |
| Total Sugars | 54.5 g | ||
| Protein | 211.0 g | 422% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 761 mg | 59% | |
| Iron | 39.7 mg | 221% | |
| Potassium | 6412 mg | 136% | |
*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.
