Oman Soup
Transport your taste buds to the heart of the Arabian Peninsula with this rich and aromatic Oman Soup, a comforting dish that blends tender, bone-in lamb with hearty yellow lentils and a medley of warm, fragrant spices. Infused with the bold flavors of dried limes (loomi), cardamom, turmeric, and cinnamon, this soup offers a uniquely tangy and savory profile that's perfect for an adventurous palate. Expertly balanced with the sweetness of caramelized onions and tomato paste, every spoonful bursts with depth and complexity. Garnished with fresh cilantro and served with zesty lime wedges, this traditional Omani recipe is not only satisfying but also easy to prepare, with a one-pot cooking method that brings everything together beautifully in just over an hour. Perfect for a cozy family meal or a dinner party centerpiece, this authentic Middle Eastern soup is a must-try for lovers of global cuisine!
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Recipe Information
Ingredients
- 500 grams lamb (bone-in, cubed)
- 200 grams yellow lentils
- 1 medium onion, finely chopped
- 2 tablespoons tomato paste
- 4 whole cardamom pods
- 1 teaspoon ground turmeric
- 0.5 teaspoons ground cinnamon
- 0.5 teaspoons ground black pepper
- 3 cloves garlic, minced
- 2 tablespoons vegetable oil
- 6 cups water
- 2 whole dried lime (loomi), pierced
- 1 teaspoon salt
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 4 pieces lime wedges (for serving)
Instructions
Rinse the yellow lentils under cold running water until the water runs clear. Set aside.
In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and garlic, sautéing until fragrant and the onion becomes translucent, about 2-3 minutes.
Add the lamb cubes to the pot and brown them on all sides, stirring occasionally, for about 5-7 minutes.
Stir in the tomato paste, cardamom pods, turmeric, cinnamon, and black pepper. Cook for 1-2 minutes to release the spices' aroma.
Pour in the water and bring the mixture to a boil. Skim off any foam that rises to the surface with a spoon.
Add the rinsed lentils, pierced dried limes (loomi), and salt to the pot. Reduce the heat to low, cover, and let the soup simmer for 45-50 minutes, or until the lamb is tender and the lentils are fully cooked.
Taste the soup and adjust the seasoning as needed. Remove the dried limes before serving, if preferred.
Ladle the soup into bowls and garnish with fresh cilantro. Serve with lime wedges on the side for an added tangy flavor.
Enjoy your homemade, aromatic Oman Soup!
Nutrition Facts
Calories |
2516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.6 g | 184% | |
| Saturated Fat | 54.3 g | 272% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 2804 mg | 122% | |
| Total Carbohydrate | 148.4 g | 54% | |
| Dietary Fiber | 36.7 g | 131% | |
| Total Sugars | 13.6 g | ||
| Protein | 156.0 g | 312% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 325 mg | 25% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 3943 mg | 84% | |
*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.
