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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
