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–+ servings
Dutch oven full of hearty lamb stew with vegetables and crusty bread in background.

Hearty Lamb Soup with Lentils, White Beans, and Vegetables

This Hearty Lamb Soup with Lentils, White Beans, and Vegetables is pure comfort in a bowl. Tender pieces of lamb simmer slowly with parsnips, carrots, and a touch of smoked paprika. Pearl couscous adds texture, while mint and other fresh herbs balance the Mediterranean finish.
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Prep Time 40 minutes
Servings: 6
Course: Main Course
Cuisine: Mediterranean, Middle Eastern
Ingredients Method Notes

Ingredients
  

  • 1 lb. lamb shoulder, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 2-3 parsnips, coarsely chopped
  • 2 carrots, coarsly chopped
  • 1 onion, coarsely chopped
  • 2 garlic cloves, minced
  • 1 can of white cannelloni beans
  • ½ cup dried lentil beans
  • ¾ cup pearl couscous
  • 4 small tomatoes, diced can substitute 1 (14.5 oz) can (strained)
  • 8 cups chicken broth
  • 1 teaspoon salt
  • ¾ teaspoon ground black pepper
  • ½ teaspoon dried mint
  • ½ teaspoon dried coriander
  • ½ teaspoon smoked paprika
  • 2 bay leaves
  • 2 tablespoons mint leaves, minced
  • ¼ cup parsley leaves, minced
  • 2 handfuls of kale leaves, coarsley chopped

Method
 

  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.
  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.
  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.
  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.

Notes

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