This Hearty Lamb Soup with Lentils, White Beans, and Vegetables is a comforting, nourishing soup to bring to your table. Each spoonful is brimming with flavorful broth, tender pieces of meat, abundant vegetables and comforting Israeli couscous. Whether you're needing something soothing for a cool winter evening or a hot alternative to salad, this lamb soup fits the bill. It's perfect for weeknights or a relaxed weekend meal. Paired with some crusty bread and a sprinkle of fresh Parmesan cheese, you can confidently serve this to a group of guests as well.
Across many cultures, one version or another of a rustic lamb soup can be found at mealtimes. Family gathered around the table to enjoy this simple warm bowl of soup is soothing to the soul.
This recipe was inspired by Middle Eastern Lamb Stew, which is another great lamb dish. When you're having stew, try it paired with a side of Armenian rice pilaf or Bulgar Pilaf. But when you're enjoying soup like this one, opt for some crusty bread or a chunk of Heavenly Armenian Pita Bread for a complete nourishing meal.
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Ingredients
The ingredients chosen for this soup provide soul-satisfying warmth and flavor. Each bowl delivers wonderful texture from the lamb, beans, and Israeli (pearl) couscous. And the smoky paprika and mixture of dried and fresh herbs provide a mouthwatering taste.
- Lamb stew meat: The star of the soup, adds rich, savory flavor that becomes tender from simmering.
- Olive oil: A Mediterranean staple with fruity undertones that is used for sautéeing the vegetables and searing the lamb.
- Spices: Using a sparing amount of smoked paprika adds complexity without overpowering the soup. Fresh and dried mint are always perfect complements to lamb meat.
- Israeli couscous: These tiny pearls of pasta soak in flavor and add a bit of chew to every bite.
- Beans: White beans add richness and are mild-tasting, while lentils are delicate and earthy. Both are packed with protein and provide added nutrition to every bite.
- Vegetables: Tomatoes, onions, carrots, parsnips and kale add lots of color and vitamins. If you're unfamiliar with parsnips, you'll find they're like a sweeter cousin to carrots.
See recipe card for quantities.
Instructions
Step 1: Heat 2 tablespoons olive oil in a large soup pot or Dutch oven over medium-high heat. Add the lamb stew meat and sauté until browned, about 5-7 minutes. Remove the lamb to a dish and set aside.
Step 2: In the same pot, add the onion, carrots, and parsnips. Cook for 6-8 minutes, stirring occasionally, until softened and starting to caramelize. Add the garlic, smoked paprika, salt, pepper and dried mint and sauté for 2-3 minutes or until fragrant.
Step 3: Return the browned lamb and any juices to the pot. Add the tomatoes, chicken broth, bay leaf, white beans, and lentils. Bring to a boil, then reduce the heat to low. Simmer uncovered for 30 minutes, or until the lamb is tender and the lentils are cooked.
Step 4: Stir in the Israeli couscous and continue to cook uncovered for 10-12 minutes, until tender. Remove the bay leaf. Stir in fresh mint and parsley just before serving.
Hint: Don't skip browning the meat or sautéing the vegetables before adding the broth and other ingredients. Otherwise, the flavor and texture of your soup will be lacking.
Substitutions
If you're needing to accommodate a certain diet or ingredients on hand, here are some simple suggestions:
- Beef stew meat: You can use it in place of lamb shoulder, which can be difficult to find in some areas.
- Gluten Free: Use rice or quinoa instead of Israeli (pearl) couscous and add at the same time as the dried lentils.
- Vegetarian: Eliminate the meat and use vegetable broth instead of chicken broth.
Variations
- Deluxe - Toss in some shaved parmesan before serving
Equipment
An enamel Dutch oven is both beautiful and perfect for making and keeping the soup warm.
Storage
If you want to freeze the soup, it would be best to do so in gallon storage bags or vacuum seal bags before adding the fresh kale and herbs.
Top Tip
Resist the urge to overstir the soup. You don't want it to turn mushy while incorporating the delicate texture of pearl couscous, beans, kale and fresh herbs.
FAQ
Yes. Brown the lamb first, then add all the ingredients except for the fresh kale and herbs into the slow cooker and cook on low for 6-8 hours. Add the kale and herbs 20-30 minutes before serving, stir together, and keep the lid on until they soften.
Yes. Just add the kale and fresh herbs right before you are going to serve your soup. Also, you may need to add 1-2 cups of chicken broth if the soup has soaked up too much liquid.
Related
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Pairing
These are my favorite dishes to serve with Hearty Lamb Soup with Lentils, White Beans, and Vegetables:
📖 Recipe
Hearty Lamb Soup with Lentils, White Beans, and Vegetables
Ingredients
Method
- Heat 2 tablespoons olive oil in a large soup pot or Dutch oven over medium-high heat. Add the lamb stew meat and sauté until browned, about 5-7 minutes. Remove the lamb to a dish and set aside.
- In the same pot, add the onion, carrots, and parsnips. Cook for 6-8 minutes, stirring occasionally, until softened and starting to caramelize. Add the garlic, smoked paprika, salt, pepper and dried mint and sauté for 2-3 minutes or until fragrant.
- Return the browned lamb and any juices to the pot. Add the tomatoes, chicken broth, bay leaf, white beans, and lentils. Bring to a boil, then reduce the heat to low. Simmer uncovered for 30 minutes, or until the lamb is tender and the lentils are cooked.
- Stir in the Israeli couscous and continue to cook uncovered for 10-12 minutes, until tender. Remove the bay leaf. Stir in fresh mint and parsley just before serving.
Tina says
Nice to have a variation of Armenian dishes.
The Stuffed Grape Leaf says
Thank you!