Lamb Shank Lentil Soup
Warm up with a bowl of rich and hearty Lamb Shank Lentil Soup—a soul-soothing blend of tender, slow-simmered lamb shanks, protein-packed lentils, and aromatic spices like cumin, coriander, and smoked paprika. This wholesome one-pot meal is elevated by a medley of vegetables and a vibrant tomato base, ensuring layers of flavor in every spoonful. Perfect for chilly evenings, this soup is simmered to perfection, allowing the lamb to become fall-off-the-bone tender, paired beautifully with the earthy lentils. Garnished with fresh parsley, it’s as visually inviting as it is delicious. Packed with protein, nutrients, and comforting warmth, this recipe is easy to prepare and ideal for cozy family dinners or meal prep.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces lamb shanks
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 2 medium carrot, diced
- 2 stalks celery stalks, diced
- 2 tablespoons tomato paste
- 400 grams canned diced tomatoes
- 1 cup dry green or brown lentils
- 6 cups chicken or beef stock
- 1 leaf bay leaf
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil over medium-high heat in a large Dutch oven or stockpot.
Season the lamb shanks with salt and pepper, then sear them in the pot for 4-5 minutes on each side until browned. Remove the lamb shanks and set aside.
In the same pot, add the diced onion, carrot, and celery. Sauté for 5-7 minutes until softened and the onion is translucent.
Add the minced garlic and tomato paste, and cook for 1-2 minutes, stirring frequently, until fragrant.
Stir in the canned diced tomatoes, lentils, cumin, coriander, smoked paprika, and bay leaf.
Return the lamb shanks to the pot and pour in the chicken or beef stock. Stir well to combine.
Bring the soup to a boil, then reduce the heat to low and cover the pot. Simmer for about 90 minutes, or until the lamb is tender and falling off the bone.
Carefully remove the lamb shanks and, if desired, shred the meat off the bone. Return the shredded lamb to the soup and discard the bones.
Taste the soup and adjust seasoning with additional salt and pepper if needed.
Serve the soup hot, garnished with chopped fresh parsley.
Nutrition Facts
Calories |
1431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.8 g | 95% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 218 mg | 73% | |
| Sodium | 8412 mg | 366% | |
| Total Carbohydrate | 100.7 g | 37% | |
| Dietary Fiber | 33.8 g | 121% | |
| Total Sugars | 35.1 g | ||
| Protein | 92.8 g | 186% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 457 mg | 35% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 3824 mg | 81% | |
*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.
