How to Make the Perfect Spiced Lamb and Lentil Soup
Middle Eastern · Easy · 55 min · 5 servings
This warming Middle Eastern-inspired soup combines tender ground lamb with red lentils in a deeply spiced broth of cumin, coriander, and turmeric. It is hearty enough to serve as a complete winter meal with just a wedge of flatbread.
Why this recipe works
This Spiced Lamb and Lentil Soup recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 55 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 390 calories with 28g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 1 lb ground lamb
- 1.5 cups red lentils rinsed
- 5 cups chicken broth
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 large yellow onion finely diced
Step by step instructions
Step 1: Brown the Lamb
Heat a large pot over medium-high heat and add the ground lamb. Cook for 6 to 8 minutes, breaking it into fine crumbles, until fully browned. Drain off any excess fat, leaving about 1 tablespoon in the pot for flavor.
Step 2: Toast the Spices and Onion
Add the diced onion to the pot with the lamb and cook for 5 minutes until softened. Stir in the cumin and turmeric and cook for 1 minute until the spices are fragrant and lightly toasted. This step is essential for developing a bold flavor base.
Step 3: Add Lentils and Simmer
Pour in the chicken broth and add the rinsed red lentils. Stir to combine, bring to a boil, then reduce to a steady simmer. Cook uncovered for 25 minutes, stirring occasionally, until the lentils have completely dissolved into the soup and thickened the broth.
Step 4: Finish and Serve
Season the soup generously with salt and black pepper. If the soup is thicker than you prefer, stir in a splash of additional broth or water to reach the desired consistency. Serve hot with warm flatbread and a squeeze of fresh lemon juice.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- ground lamb → ground beef or ground turkey for a leaner version with less gamey flavor
- red lentils → yellow split peas which take slightly longer to cook but give a similar result
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not rinsing the lentils before adding them which can cause bitterness and cloudiness in the finished soup
- Cooking the soup on too high a heat after adding the lentils which causes them to stick and scorch on the bottom of the pot
Nutrition facts
Per serving: 390 calories, 28g protein, 36g carbs, 14g fat, 10g fiber.
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