Introduction: Spicy Lamb and Lentil Soup

About: I have always loved to cook and share my food with others. Whether exploring new recipes and foods from all over the world or cooking an old comfort food favourite. It is always important to cook with love i…
A lovely warming dish on these cold days. Feel free to play around with the spices I use - but I think the cumin and coriander work well with the lamb and add a Moroccan flavour that I love. This is a really thick soup and a cross between a soup and a stew. This is also a great way of making a tasty, filling lunch or supper for very little money. This would work equally as well without the lamb for a veggie alternative.  
For 4-6 people
500g stewing lamb
2 tins tomatoes
2 litres veg stock
200g red lentils
100g grains (I use Pearl barley but bulgar wheat, quinoa, cous cous would all work well)
1 onion chopped
1 carrot chopped
2 garlic cloves chopped

1 tbs cumin seeds
1/2 tbs coriander seeds
1 tbs smoked paprika
1 sprig rosemary
1 tbs olive oil

chopped mint/parsley to garnish (optional)
Salt & pepper to taste

Step 1: Brown the Lamb and Fry the Veg

  • Fry the lamb on both sides until nicely browned
  • Add chopped veg and spices and fry for a few minutes until softened and slightly browned

Step 2: Prepare the Lentils, Add Remaining Ingredients, Simmer and Shred :)

  • At the same time in a separate pan bring the lentils to a rapid boil for 10 minutes before draining and adding to a pan with the tinned tomatoes, grains, stock and seasoning
  • Bring to a boil then reduce heat and simmer for an hour until the lamb and veg are tender
  • Remove the lamb and shred with a fork and remove any bones before putting the meat back in the soup

Step 3: Serve and Eat :) Delicious!

  • Serve with crusty bread and butter if you like, garnished with chopped mint or parsley - I hope you enjoy!
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