Lentil Soup with Lamb
Warm up your soul with a hearty bowl of Lentil Soup with Lamb, a comforting dish that perfectly balances tender, slow-simmered lamb with the earthy richness of green or brown lentils. This one-pot wonder is infused with aromatic spices like cumin, coriander, and smoked paprika, enhanced by sautéed vegetables and a robust base of crushed tomatoes and savory stock. The result is a flavorful and protein-packed meal that’s both nourishing and satisfying. Topped with fresh parsley for a vibrant finish, this lentil soup is perfect for cozy weeknight dinners or meal prep. Serve it with crusty bread to soak up the goodness, and enjoy a wholesome dish that checks all the boxes for flavor, nutrition, and ease of preparation!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound lamb shoulder (boneless, cut into 1-inch cubes)
- 1 large yellow onion (diced)
- 2 medium carrots (peeled and diced)
- 2 medium celery stalks (diced)
- 4 cloves garlic cloves (minced)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 14.5 ounces crushed tomatoes (canned)
- 1 cup dried green or brown lentils
- 6 cups chicken or beef stock
- 1 bay leaf
- 2 tablespoons fresh parsley (chopped, for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Season the lamb cubes with a pinch of salt and black pepper. Sear the lamb in the heated oil until browned on all sides, about 5-7 minutes. Remove the lamb and set aside.
In the same pot, add the diced onion, carrots, and celery. Sauté over medium heat until softened, about 5 minutes.
Stir in the minced garlic, ground cumin, ground coriander, and smoked paprika. Cook until aromatic, about 1 minute.
Add the crushed tomatoes and stir to deglaze the pot, scraping any browned bits from the bottom.
Return the browned lamb to the pot, followed by the lentils, chicken or beef stock, and bay leaf.
Stir to combine and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 40-50 minutes, or until the lentils and lamb are tender.
Taste and season the soup with additional salt and black pepper as needed.
Remove and discard the bay leaf before serving.
Ladle the soup into bowls and garnish with chopped fresh parsley. Serve hot with crusty bread on the side if desired.
Nutrition Facts
Calories |
480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.2 g | 30% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 1353 mg | 59% | |
| Total Carbohydrate | 32.6 g | 12% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 6.4 g | ||
| Protein | 30.1 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 828 mg | 18% | |
*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.
