Spiced Lamb and Lentil Soup
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.
A richly spiced ground lamb and red lentil soup with Middle Eastern spices for cold winter evenings.
Nutrition per serving
Ingredients
Protein
Legumes
Liquids
Spices
Aromatics
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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