Lentil Soup With Lamb

Prep Time
Cook Time
1h 30m
Ready In

"Adapted from a recipe printed in Bon Appetit (January 2005) with my changes. We really enjoyed this soup and is especially good on snowy days."

Original recipe yields 6 servings


  • Serving Size: 1 (561.9 g)
  • Calories 511.5
  • Total Fat - 23.4 g
  • Saturated Fat - 8.5 g
  • Cholesterol - 55.2 mg
  • Sodium - 273.7 mg
  • Total Carbohydrate - 46.1 g
  • Dietary Fiber - 20.8 g
  • Sugars - 7.8 g
  • Protein - 29.7 g
  • Calcium - 112.6 mg
  • Iron - 6.7 mg
  • Vitamin C - 27.5 mg
  • Thiamin - 0.7 mg

Step 1

In a large soup pot over medium high heat heat the oil and then add the lamb and vegetables (celery - garlic); saute until vegetables are almost tender and lamb is cooked through (15 minutes).

Step 2

Stir in lentils and stir one minute. Add broth, water, tomatoes and spices (thyme and dill), bring to a boil and reduce heat to low and simmer covered for 40 minutes or until lentils are tender.

Step 3

Using an immersion blender, puree some of the soup but leave some of the lentils and vegetables whole. Thin soup with additional broth or water if desired.

Tips & Variations

No special items needed.



Wonderfully delicious soup! As I make all my stocks in January, I used lamb stock for the beef, and home canned tomatoes and did not use the water. The flavour is robust and very satisfying. This is going into my file to be made again. Thank you for sharing your awesome recipe Ellie! Made for Billboard Recipe Tag.

review by:
(23 Jan 2016)