Lamb and Chickpea Soup with Spiced Lentils Recipe

Introduction

This hearty lamb and chickpea soup is a warming, flavorful dish perfect for chilly days. Packed with tender lamb, nutritious legumes, and aromatic spices, it offers a comforting meal that’s easy to prepare and satisfying to eat.

Ingredients

• 1 tbsp olive or rapeseed oil
• 1 onion, halved and sliced
• 2 carrots, diced (170g)
• 3 large celery sticks, chopped
• 125g lean lamb leg steak, all visible fat trimmed away, cut into pea-sized pieces
• 1 tsp ground turmeric
• 1 tsp cumin
• 1 tsp coriander
• 400g can green lentils
• 210g can chickpeas
• 2 tbsp tomato purée
• 2 tsp vegetable bouillon powder
• ½ small bunch of parsley, chopped, plus a few whole leaves

Instructions

1. Step 1: Heat the oil in a deep, non-stick saucepan over high heat. Add the onion, carrots, and celery, stirring occasionally until they begin to soften.
2. Step 2: Stir in the lamb pieces along with the ground turmeric, cumin, and coriander. Cook for 5 to 7 minutes until the meat is browned.
3. Step 3: Add the canned lentils and chickpeas, including their liquid. Stir in the tomato purée and vegetable bouillon powder.
4. Step 4: Pour in 1 litre of hot water from the kettle, bring the mixture to a boil, then cover and reduce to a simmer. Cook for 30 minutes or until the vegetables are tender.
5. Step 5: Stir through the chopped parsley, then serve garnished with a few whole parsley leaves.

Tips & Variations

• Use lamb shoulder instead of leg steak for a richer flavor and slightly more tenderness.
• Add a pinch of chilli flakes if you like your soup with a little heat.
• For a thicker texture, reduce the amount of water or simmer a little longer uncovered.
• Serve with crusty bread or a dollop of natural yogurt for extra creaminess.

Storage

Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. This soup also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried lentils and chickpeas instead of canned?

Yes, but make sure to soak the dried chickpeas overnight and cook them thoroughly before adding to the soup. Dried lentils should be rinsed and pre-cooked until tender, as they take longer to cook than the canned versions.

Is this soup suitable for freezing?

Absolutely. This lamb and chickpea soup freezes well. Just let it cool completely before transferring to a freezer-safe container. Defrost in the fridge overnight before reheating thoroughly.

Lamb and Chickpea Soup with Spiced Lentils Recipe

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★★★★★

4.9 from 182 reviews

• Author: Ethan
• Total Time: 50 minutes
• Yield: 2–3 servings 1x

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Description

Hearty and flavorful Lamb & Chickpea Soup combines tender lean lamb leg steak with nutritious lentils and chickpeas, simmered in a warming blend of spices and vegetables. This comforting soup is perfect for a nutritious lunch or cozy dinner, packed with protein, fiber, and aromatic herbs.

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Ingredients

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Vegetables & Herbs

• 1 onion, halved and sliced
• 2 carrots, diced (170g)
• 3 large celery sticks, chopped
• ½ small bunch of parsley, chopped, plus few whole leaves for garnish

Meat & Protein

• 125g lean lamb leg steak, all visible fat trimmed away, cut into pea-sized pieces

Pantry Items & Spices

• 1 tbsp olive or rapeseed oil
• 1 tsp ground turmeric
• 1 tsp cumin
• 1 tsp coriander
• 400g can green lentils
• 210g can chickpeas
• 2 tbsp tomato purée
• 2 tsp vegetable bouillon powder

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Instructions

1. Prepare the vegetables: Heat the olive or rapeseed oil in a deep, non-stick saucepan over high heat. Add the sliced onion, diced carrots, and chopped celery. Cook, stirring occasionally, until the vegetables start to soften.
2. Brown the lamb: Stir in the pea-sized pieces of lean lamb leg and the ground turmeric, cumin, and coriander. Cook for 5-7 minutes, stirring occasionally, until the meat is browned on all sides.
3. Add lentils, chickpeas and liquids: Pour in the canned green lentils and chickpeas with their liquids. Stir in the tomato purée and the vegetable bouillon powder. Add 1 litre of hot water from the kettle and stir everything together.
4. Simmer the soup: Bring the soup to a boil. Once boiling, cover the saucepan with a lid and reduce the heat to low. Let it simmer gently for 30 minutes until the vegetables are tender and flavors are well combined.
5. Add parsley and serve: Stir through the chopped parsley just before serving. Garnish by scattering a few whole parsley leaves on top for freshness and a pop of color.

Notes

• You can substitute lamb leg steak with lean beef or chicken for variation.
• For a spicier kick, add a pinch of chili powder or fresh chopped chili while cooking the meat.
• If you want a thicker soup, reduce the amount of water or simmer uncovered for the last 10 minutes.
• This soup can be stored in the refrigerator for up to 3 days or frozen for up to a month.
• Serve with crusty bread or a side salad for a complete meal.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Middle Eastern

Keywords: lamb soup, chickpea soup, healthy soup, lentil soup, Middle Eastern soup, easy dinner, comforting meal, spicy lamb soup