Lamb and Lentil Soup

Lamb and Lentil Soup is a hearty and flavorful Lebanese dish that combines tender lamb with protein-rich lentils, creating a warm and comforting meal. Infused with aromatic spices, this soup is perfect for a cozy dinner or a nourishing lunch.

Ingredients

• Lamb shoulder, diced - 200 grams
• Lentils, rinsed - 100 grams
• Onion, chopped - 1 medium
• Carrot, diced - 1 medium
• Garlic, minced - 2 cloves
• Tomato paste - 1 tablespoon
• Cumin - 1 teaspoon
• Coriander - 1 teaspoon
• Turmeric - 1/2 teaspoon
• Black pepper - 1/2 teaspoon
• Cinnamon - 1/4 teaspoon
• Olive oil - 2 tablespoons
• Vegetable broth - 600 milliliters
• Salt - to taste
• Fresh parsley, chopped - for garnish

Steps

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic and diced carrot, cooking for an additional 2-3 minutes until the carrot softens.
3. Stir in the diced lamb and cook until browned on all sides, about 5-7 minutes.
4. Add the tomato paste, cumin, coriander, turmeric, black pepper, and cinnamon. Stir well to coat the lamb and vegetables with the spices.
5. Pour in the vegetable broth and bring the mixture to a boil. Reduce heat to low and simmer for 15 minutes.
6. Add the rinsed lentils to the pot, stirring to combine. Cover and simmer for another 20 minutes, or until the lentils are tender.
7. Taste and adjust seasoning with salt as needed. Serve hot, garnished with fresh chopped parsley.

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 45 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 70 mg
• Total Fat: 20 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Water: 0.6 L

Health Benefits

• Rich in protein and essential amino acids from lamb and lentils.
• High in dietary fiber, promoting digestive health.

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