| Prep: 25 mins | Cook: 1 hr 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 410 | 15g | 5g | 29g |
| sugars | fibre | protein | salt |
| 4g | 11g | 49g | 0.75g |
Why I Love Egyptian Lamb and Lentil Soup with Spices
There’s a reason I adore the Egyptian recipe, Lamb and Lentil Soup with Spices. One bite of this rich, flavorful soup and I’m transported to a place where culture and cuisine converge into a symphony of delectable delight. Regardless of your background, the savory lamb, hearty lentils, and exotic blend of spices come together in a way that simply speaks the universal language of food. It’s a heartwarming response to the chill of winter and a worthily elegant addition to any dinner party menu.
A Twist on Tradition
While my roots are firmly planted in Tex-Mex cuisine and I consider myself a champion of Southern-twist recipes, this particular dish is a culinary celebration of Middle Eastern flavors. As a child growing up in Texas, we didn’t encounter such a recipe at the dinner table. However, during my culinary explorations, I happened upon this dish by chef Yotam Ottolenghi, who is renowned for his Middle Eastern recipes. His approach made me realize that I could introduce and amplify the flavors of various cuisines while still maintaining the spirit of Southern hospitality in my dishes.
A Side of Similarity
The Lamb and Lentil Soup with Spices shares a comforting similarity with time-honoured Southern dishes like beef stew or vegetable soup. The process may differ, but the endgame remains the same: a bowl of hearty, satisfying soup that fills your stomach and warms your soul. In the spirit of a true foodie match, pair this wonderful soup with warm and crusty bread, perfect for sopping up every last drop. It would also complement roasted veggies or a light salad to round out your meal.
Overall, the beauty of this Lamb and Lentil Soup with Spices recipe is in its complexity of flavors, and each satisfying spoonful is a tribute to the diverse culinary world we live in. Don’t just take my word for it – try it for yourself and experience the magic of this tantalizing dish.
What You’ll Need
- 2 lbs of lamb stew meat, cut into small cubes
- 1 cup of dry lentils
- 1 large onion, finely chopped
- 2 large carrots, peeled and diced
- 2 celery stalks, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground cardamom
- 6 cups of low-sodium chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh cilantro
- Salt to taste
Method
Step One
In a large por, heat the olive oil over medium heat. Add the lamb cubes and cook until they are browned on all sides. Remove the lamb from the pot and set aside.
Step Two
In the same pot, add the chopped onion, carrot, and celery. Cook until the onions are translucent and the vegetables are softened. Add the minced garlic and continue cooking for another minute.
Step Three
Return the browned lamb back into the pot. Add the ground cumin, turmeric, coriander, cinnamon, black pepper, and cardamom. Stir everything together until the lamb and vegetables are well coated with the spices.
Step Four
Add the lentils, chicken broth, and diced tomatoes to the pot. Bring the soup to a low boil, then reduce the heat and let it simmer. Cover the pot and let the soup cook for about 30 to 45 minutes, or until the lamb and lentils are tender.
Step Five
Taste the soup and add salt as needed. Stir in the chopped parsley and cilantro before serving. Enjoy your Lamb and Lentil Soup with Spices.
