Lamb And Lentil Soup Recipes

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MEDITERRANEAN LAMB AND LENTIL STEW



Mediterranean Lamb and Lentil Stew image

This light and delicious stew makes a perfect springtime meal, especially when served over rice pilaf. It's a favorite of my children.

Provided by carina

Categories     Soups, Stews and Chili Recipes     Stews

Time 55m

Yield 4

Number Of Ingredients 16

1 tablespoon olive oil
1 ½ pounds lamb shoulder arm chops, cubed, round bones reserved
1 teaspoon salt
½ teaspoon ground black pepper
1 onion, chopped
4 cloves garlic, minced
1 cup lentils, picked over and rinsed
2 cups chicken broth, or more as needed
1 (14 ounce) can diced tomatoes
3 carrots, peeled and sliced
½ teaspoon dried thyme
½ teaspoon dried sage
½ teaspoon dried basil
2 cups coarsely chopped fresh spinach
1 lemon, juiced and zested
½ cup ricotta salata cheese, crumbled

Steps:

  • Heat oil in a heavy pot over medium-high heat. Add the lamb cubes and bones and brown on all sides, about 3 minutes. Sprinkle with salt and pepper. Add onion and garlic and continue cooking about 2 minutes, stirring frequently.
  • Stir in the lentils, 2 cups of the chicken broth, tomatoes, carrots and the thyme, sage and basil. Bring to a boil, reduce the heat to low and simmer, covered, until the lentils are tender but not quite done, stirring occasionally. Depending on the type and freshness of the lentils, this will take from 15 to 30 minutes. If the stew seems dry, add more broth (up to one cup additional). Discard the lamb bones.
  • Add the spinach and cook 5 minutes more. Stir in the lemon zest and juice. Garnish individual servings with some of the crumbled cheese.

Nutrition Facts : Calories 572 calories, Carbohydrate 46.4 g, Cholesterol 103 mg, Fat 26.7 g, Fiber 19.7 g, Protein 39.3 g, SaturatedFat 11.1 g, Sodium 1049.2 mg, Sugar 7.9 g

LAMB AND LENTIL SOUP



Lamb and Lentil Soup image

This lamb and lentil soup is so hearty, satisfying and comforting! The warm spices and big flavors are perfect for lunch or dinner on a cold day.

Provided by Jeanie and Lulu's Kitchen

Categories     Main Course

Time 1h40m

Number Of Ingredients 16

1 pound dry lentils
1 dash olive oil
1 whole onion (diced small)
2 cloves garlic (minced)
1/4 cup fresh mint (finely chopped)
1 pound ground lamb
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon smoked paprika
1/4 teaspoon coriander
1/4 teaspoon turmeric
1/4 teaspoon dried oregano
1 tablespoon tomato paste
1 dash worcestershire sauce
1 quart chicken stock
1 can crushed tomatoes (28 ounce size)

Steps:

  • First, prepare the lentils. Fill a large bowl with water and pour them into it. Let them soak for 30 minutes. Once they're done soaking drain them in a fine mesh colander, rinse them and set them aside to dry out a bit. Then get out a large dutch oven and heat the olive oil in it over medium high heat. Add the garlic, onion and mint and let them get fragrant for a minute. Then add the lamb and break it up with a spoon as it cooks. While it cooks season it with the salt, cinnamon, smoked paprika, coriander, turmeric, and dried oregano.
  • When the lamb is cooked through, add the tomato paste and Worcestershire sauce. Let the tomato paste cook for a minute as you stir that in. Then finally pour in the chicken stock, crushed tomatoes and lentils. Let the soup come to a boil, then reduce it to a simmer. Cook the soup at a simmer for an hour to an hour and a half. The lentils should get completely tender and the flavors will marry gorgeously. Then ladle it into pretty bowls and top it with a little extra fresh mint for garnish. Serve hot immediately and enjoy!

Nutrition Facts : ServingSize 1 bowl, Calories 521 kcal, Carbohydrate 52.7 g, Protein 34.2 g, Fat 19.5 g, SaturatedFat 8.2 g, Cholesterol 57 mg, Sodium 847 mg, Fiber 25.3 g, Sugar 4.8 g

MOROCCAN LAMB, CHICKPEA, AND LENTIL SOUP (HARIRA)



Moroccan Lamb, Chickpea, and Lentil Soup (Harira) image

This Moroccan lamb, chickpea, and lentil soup, also known as harira, is hearty, filling, and delicious.

Provided by Karen Kerr

Categories     Soup, stew

Yield 6 servings

Number Of Ingredients 21

2 tablespoon olive oil
2 yellow onions, chopped
2 celery stalks, chopped
2 carrots, peeled and chopped
3 cloves of garlic, smashed
1 tablespoon cumin seeds
1 pound of ground lamb
1 tablespoon ground turmeric
2 teaspoons paprika
2 teaspoons cinnamon
2 teaspoons sugar
2 bay leaves
2 tablespoon tomato paste
4 cups chicken stock (or lamb stock if you have it available)
1 (14 ounce) can chickpeas (garbanzo beans) rinsed and drained
1 (14 ounce) can diced tomatoes, drained
1 (14 ounce) can brown lentils, rinsed and drained
Large handful of cilantro, coarsely chopped
Large handful of flat leaf parsley, coarsely chopped
Salt and freshly ground black pepper
Lemon slices for garnish

Steps:

  • In a large (6+ quart) sauce pan, heat the olive oil. Add the onions, clery, and carrots, and cook until the onions soften and begin to turn golden.
  • Add the garlic and cumin seeds and add the lamb. Cook until the lamb is broken up and lightly browned.
  • Add the turmeric, paprika, cinnamon, sugar, bay leaves, and tomato paste.
  • Add the stock and bring the mixture to a boil. Reduce the heat to a simmer, cover, and cook for 30 minutes.
  • Add the tomatoes, chickpeas, and lentils. Cover, and cook for an additional 20 minutes.
  • Remove the cover, and cook until the mixture is "stew-like," about 10 minutes more.
  • Stir in the cilantro and parsley and season with salt and pepper to taste.
  • Serve with lemon wedges and additional parsley and cilantro.

PAUL'S APPLE, LAMB AND LENTIL SOUP



Paul's Apple, Lamb and Lentil Soup image

This hearty, savory soup was born when I threw together a bunch of ingredients I had lying around. It makes a perfect dinner on a rainy or snowy day.

Provided by Paul C. Glenn

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 2h30m

Yield 6

Number Of Ingredients 10

3 pounds lamb shoulder steak
1 pound lamb neck bones
1 (16 ounce) package dried lentils
2 medium yellow onion, chopped
5 cloves cloves garlic, finely chopped
2 teaspoons fresh thyme leaves, finely chopped
2 Red Delicious apples - peeled, cored and diced
1 cup Cabernet Sauvignon wine
1 cup fresh cilantro leaves, chopped
salt and freshly ground black pepper

Steps:

  • Trim lamb shoulder steak from bones and set aside bones. Cut steak into 1 inch cubes and set aside. Place shoulder and neck bones in a large stockpot and cover with water; simmer bones over medium high heat for 1 to 1 1/2 hours. Remove bones from stockpot and discard. Reserve liquid.
  • Add the cubed lamb, lentils, onions, garlic and thyme to the liquid in the stockpot; cook over medium heat for 15 minutes. Add apples and wine to the stockpot and cook another 15 minutes, or until lentils and lamb are tender. Season with salt and pepper. Serve in bowls sprinkled with cilantro.

Nutrition Facts : Calories 746.3 calories, Carbohydrate 56.8 g, Cholesterol 196.6 mg, Fat 16.9 g, Fiber 24.8 g, Protein 81.3 g, SaturatedFat 5.9 g, Sodium 208.5 mg, Sugar 8.2 g

LENTIL SOUP WITH LAMB



Lentil Soup With Lamb image

An interesting change from the traditional Lentil Soup which we enjoyed. When I made this I used red lentiles, which I liked but green or brown will also work out well. Adapted from Bon Appetit (January 2005)

Provided by ellie_

Categories     Lamb/Sheep

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1 lb ground lamb
3 stalks celery, chopped
2 parsnips, peeled and chopped
1 onion, chopped
6 cloves garlic, chopped
1 cup lentils, rinsed (I used red lentiles)
3 (14 ounce) cans beef broth (about 6 cups)
1 (28 ounce) can diced tomatoes
2 teaspoons dried thyme
1 teaspoon dried dill weed

Steps:

  • Heat oil in large soup pot over medium high heat. Add lamb, celery, parsnips, onion and garlic and saute for about 15 minutes or until lamb is brown.
  • Add lentiles and cook one minute.
  • Add broth plus one soup can of water, tomatoes, thyme and dill weed. Bring to a boil. Reduce heat to medium low and simmer for 40-60 minutes or until lentiles are tender.
  • Enjoy!

MOROCCAN LAMB LENTIL STEW



Moroccan Lamb Lentil Stew image

This lamb lentil stew is flavored with Moroccan spices and beefed up with chickpeas. Serve with fresh cilantro and a dollop of yogurt for a hearty and comforting winter meal.

Provided by Running to the Kitchen

Categories     Main Dishes

Time 1h45m

Number Of Ingredients 15

1 pound lamb shoulder, cut into 1/2 inch chunks
1 tablespoon extra virgin olive oil
salt and pepper to taste
1 small yellow onion, chopped
2 cloves garlic, minced
2 tablespoons tomato paste
1 bay leaf
1 1/2 teaspoons paprika
1 teaspoon cumin
1/4 teaspoon ground cloves
3 cups beef broth
14 ounce can diced tomatoes
1/2 cup cilantro leaves, loosely packed and chopped
1/2 cup dry brown lentils, rinsed
14 ounce can chickpeas, drained and rinsed

Steps:

  • Place large Dutch oven or sauce pot over medium heat.
  • Once hot, add olive oil and lamb. Season to taste with salt and pepper. Cook until browned on all sides, transfer to a plate and set aside.
  • Add the onion and garlic to the pot. Cook until softened, about 3 minutes.
  • Add the lamb back to the pot along with the tomato paste, bay leaf, paprika, cumin and cloves. Stir to combine and cook for 1 minute.
  • Add the beef broth, diced tomatoes and cilantro to the pot. Bring to a simmer, stir then reduce heat to low, cover and cook for 45 minutes.
  • Add lentil and chickpeas to the pot, stir to combine, cover again and cook another 20 minutes.
  • Remove lid from the pot, cook an additional 20-25 minutes until stew is reduced and thickened.
  • Season to taste with salt and pepper. Serve with more chopped cilantro, a dollop of yogurt and pita bread.

Nutrition Facts : Calories 420 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 73 milligrams cholesterol, Fat 13 grams fat, Fiber 12 grams fiber, Protein 37 grams protein, SaturatedFat 3 grams saturated fat, Sodium 1362 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

LAMB SHANK & LENTIL SOUP



Lamb Shank & Lentil Soup image

A hearty, winter warming comfort food: tender lamb shanks with lentils and sweet pumpkin! Adapted from a Simply Great Meals Recipe club recipe.

Provided by bluemoon downunder

Categories     Clear Soup

Time 11m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon oil
4 lamb shanks
2 onions, diced
6 garlic cloves, crushed
6 cups chicken stock
3 potatoes, peeled and quartered
1 (400 g) can whole canned tomatoes, undrained
1 (400 g) can brown lentils, undrained
500 g butternut pumpkin, cubed
1 teaspoon dried thyme
salt, to taste
fresh ground pepper, to taste
2 tablespoons fresh parsley, chopped, for garnish
4 crusty rolls, to serve

Steps:

  • Heat the oil in a large (preferably non-stick) saucepan (one which you can cover, in a later step), add the lamb and cook for 2-3 minutes on each side or until the lamb has browned; remove and set aside.
  • Add a little more oil if it is needed (but if you are using a non-stick pan this shouldn't be necessary), then add the onion and garlic and cook for 2 minutes or until they are tender.
  • Return the lamb to the saucepan with the stock, potatoes and tomatoes and simmer covered for 40 minutes, stirring occasionally.
  • Add the undrained brown lentils, pumpkin and thyme; season to taste; and simmer uncovered for a further 30-40 minutes or until the lamb is tender.
  • Serve - garnished with parsley - in large bowls and crusty rolls.

POSTRIO'S GOLDEN LENTIL SOUP WITH LAMB MEATBALLS



Postrio's Golden Lentil Soup with Lamb Meatballs image

The relatively short cooking time of these lentils makes this soup simple to prepare. Golden lentils have a bright orange color and can be found in many health food stores. Your family and friends will be delighted with the result and may be a little surprised to find that they are eating lentil soup.

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 8 to 10 servings

Number Of Ingredients 41

3 tablespoons olive oil
1 1/2 cups chopped red onion
1/2 cup diced carrot
5 cloves garlic, chopped
1 tablespoon turmeric
2 teaspoons ground cumin
1/2 celery stalk
1 branch fresh parsley
1 branch fresh thyme
1 pound golden lentils (or regular lentils, if not available)
10 cups chicken stock, heated, recipe follows, or store-bought chicken broth
Salt and freshly ground pepper
Pinch chili pepper flakes
1/2 cup fresh bread crumbs
1/4 cup milk
1 pound ground lamb
1 cup blanched almonds, toasted and ground
1/3 cup chopped onion
1/3 cup raisins, coarsely chopped
1 egg, lightly beaten
3 cloves garlic, minced
2 tablespoons chopped fresh parsley leaves
1 tablespoon chopped fresh cilantro leaves
1/4 teaspoon chili pepper flakes
Salt and freshly ground pepper
2 tablespoons olive oil, plus more for drizzling
1 cup plain yogurt
1 tablespoon chopped fresh mint leaves
1/2 teaspoon lemon zest
1/2 teaspoon fresh lemon juice
1 teaspoon honey
Pinch salt
5 to 6 pounds chicken bones, including necks and feet, coarsely chopped
3 1/2 quarts cold water
1 medium carrot, peeled and sliced
1 medium onion, quartered
1 small celery stalk, sliced
1 small leek, sliced
3 sprigs parsley with stems
1 bay leaf
1/2 teaspoon whole white peppercorns

Steps:

  • Prepare the soup: In a large saucepan, heat the olive oil. Add the onion, carrot, garlic, turmeric, and cumin. Saute over high heat until the onions are glassy, about 5 minutes. Meanwhile, make a bouquet garni by tying together the celery, parsley, and thyme, and add to pan. Stir in the lentils and the chicken stock, season lightly with salt, pepper, and chili flakes, and bring to a boil. Reduce the heat and simmer for 25 to 30 minutes, or until the lentils are tender. Skim as necessary.
  • Meanwhile, prepare the meatballs: Preheat the oven to 350 degrees F.
  • In a small bowl, soak bread crumbs in milk. In a mixing bowl, combine the lamb, almonds, soaked bread crumbs, onion, raisins, egg, garlic, parsley, cilantro, and chili pepper flakes. Season lightly with salt and pepper. Drizzle olive oil on the platter you will place the meatballs on and rub oil into the palm of both hands. Form meat mixture into 40 golf ball-size meatballs, each approximately 1-inch in diameter.
  • Heat 2 tablespoons olive oil in a large ovenproof skillet or saute pan. Arrange the meatballs in 1 layer in the pan, quickly sear meatballs over high heat, and then place in the oven. Cook until the meatballs are well browned and firm to the touch, turning to brown all sides, 8 to 10 minutes.
  • Prepare the garnish: In a small bowl, combine all ingredients. Refrigerate until serving time.
  • Return to the soup: Remove the celery bouquet. With an immersion blender, lightly blend soup (you want it to still be a little chunky). Correct seasoning, to taste. Alternatively, transfer 2/3 of the soup to a blender*. Blend until smooth and return to the saucepan.
  • Ladle soup into 8 or 10 soup bowls. Divide the meatballs evenly among the soup bowls and drizzle the yogurt mixture over. Serve immediately.
  • *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
  • Place the chicken bones in a 6-quart pot, pour water over to cover, and bring to a rolling boil. Skim off the scum that collects on the top. Add the remaining ingredients, lower the flame, and simmer about 2 hours, skimming as necessary. Strain into a clean bowl and cool. Refrigerate in a covered container for up to 3 days, discarding hardened layer of fat before using or freezing.
  • Yield: about 2 quarts

LENTIL SOUP WITH LAMB AND MINT



Lentil Soup with Lamb and Mint image

Categories     Soup/Stew     Bean     Lamb     Sauté     Dinner     Mint     Winter     Potluck     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Diabetes-Friendly

Yield Makes 8 servings

Number Of Ingredients 11

2 tablespoons olive oil
1 pound ground lamb
3 large celery stalks, chopped
2 large parsnips, peeled, chopped
1 medium onion, chopped
6 garlic cloves, chopped
3/4 pound lentils, rinsed
4 14-ounce cans (or more) beef broth
1 28-ounce can diced tomatoes in juice
3 1/2 teaspoons ground cumin
1 cup chopped fresh mint, divided

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add lamb, celery, parsnips, onion, and garlic. Sauté until vegetables are almost tender and lamb is cooked through and beginning to brown, breaking up lamb with back of fork, about 15 minutes. Add lentils and stir 1 minute. Add 4 cans broth, tomatoes with juice, and cumin. Bring soup to boil. Reduce heat to medium-low. Cover and simmer until lentils are tender, about 40 minutes.
  • Transfer 2 cups soup to blender and puree until smooth; return to same pot. Mix in 1/4 cup mint. Thin soup with more broth if desired. Season soup with salt and pepper. Ladle into bowls. Sprinkle with remaining 3/4 cup mint.

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Lamb and Lentil Soup. This recipe has been a big hit with our farmers’ market customers. The classic combination of lentils and lamb makes a great soup for lunch or dinner. If you double the recipe, you’ll have some for the freezer for those days you just don't have time or energy to cook. You can find more delicious lamb recipes on our Leyden Glen Lamb …
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LENTIL AND LAMB SOUP | BETTER HOMES & GARDENS
2011-06-14 Brown half of the lamb. Remove lamb from Dutch oven. Repeat with remaining lamb and all of the onion. Return first half of lamb to Dutch oven. Step 3. Add water, undrained tomatoes, …
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5/5 (1)
Calories 197 per serving
Total Time 1 hr 20 mins
  • Spray a Dutch oven with nonstick spray coating. Heat Dutch oven over medium heat. Brown half of the lamb. Remove lamb from Dutch oven. Repeat with remaining lamb and all of the onion. Return first half of lamb to Dutch oven.
  • Add water, undrained tomatoes, carrots, celery, salt, thyme, pepper, garlic, and bay leaf. Bring to boiling; reduce heat. Cover and simmer for 30 minutes.
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ANATOLIAN PURSLANE, LAMB AND LENTIL STEW RECIPE - PAULA ...
2013-12-07 Step 2. Meanwhile, in a medium saucepan, combine the lentils with 4 cups of water, cover partially and cook over moderate heat until tender, about 40 minutes. Drain; reserve 2 cups of the cooking ...
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  • Meanwhile, in a medium saucepan, combine the lentils with 4 cups of water, cover partially and cook over moderate heat until tender, about 40 minutes. Drain; reserve 2 cups of the cooking liquid.
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  • Add the purslane, bulgur and the reserved chickpea and lentil cooking liquids to the casserole. Cover and cook for 10 minutes. Add the chickpeas, black-eyed peas, lentils, garlic and enough water to barely cover. Cover and simmer for 5 minutes. Remove from the heat, stir in the lemon juice and season with salt.


LAMB AND LENTIL SOUP | RECIPE | SIMPLY BEEF & LAMB
2020-06-12 Season the lamb. Heat the oil in a large frying pan and brown the lamb in batches for 4-5 minutes. Add the onions and cook for 1-2 minutes. Add the lentils, stock, rosemary, half the thyme …
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Cuisine British
Calories 313 per serving
Servings 6
  • Season the lamb. Heat the oil in a large frying pan and brown the lamb in batches for 4-5 minutes. Add the onions and cook for 1-2 minutes. Add the lentils, stock, rosemary, half the thyme leaves. Season. Bring to the boil, reduce the heat and transfer to a large heatproof dish. Cover and cook for 2 hours or until the meat is tender.
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  • Preheat your instant pot, or regular pot on medium-high heat. Add the olive oil and sauté the onions for 2 minutes until they start to soften, then add the garlic and lamb. Start seasoning the lamb and add the salt, pepper, nutmeg, turmeric, paprika, and cumin.
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PAUL’S APPLE, LAMB AND LENTIL SOUP : GLORIOUS SOUP RECIPES
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SLOW COOKER LAMB AND LENTIL SOUP RECIPE :: YUMMYMUMMYCLUB.CA
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