Description
A hearty and comforting Greek lamb and lentil soup, featuring tender lamb, earthy lentils, aromatic spices, and a bright, cooling minted yogurt swirl.
Ingredients
Scale
- 1.5 lbs diced lamb shoulder or leg, boneless, trimmed of excess fat
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground cinnamon
- 1 teaspoon dried oregano
- 1 teaspoon sweet paprika
- Salt and freshly cracked black pepper to taste
- 1 cup brown lentils, rinsed
- 6 cups chicken or vegetable broth, low sodium preferred
- 1 bay leaf
- Juice of 1 lemon
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley
- For the Minted Yogurt Swirl:
- 1 cup plain Greek yogurt, full-fat preferred
- 1 tablespoon finely chopped fresh mint
- 1 teaspoon lemon zest
- Salt to taste
- Optional Garnish: Additional chopped fresh herbs, A drizzle of olive oil
Instructions
- Brown the Lamb: In your Dutch oven or large soup pot, heat the olive oil over medium-high heat. Add the diced lamb in batches so you don’t overcrowd the pan. Brown each side for about 4–5 minutes until the meat develops a rich, golden crust. Remove and set aside.
- Sauté Aromatics: In the same pot, reduce the heat to medium. Add the chopped onions, carrots, and celery. Sauté for 6–8 minutes, until the vegetables begin to soften. Stir in the garlic and cook for an additional 1–2 minutes.
- Build Flavor: Add the cumin, coriander, cinnamon, oregano, paprika, salt, and pepper. Toast the spices for about 30 seconds to bloom their flavor, then return the browned lamb to the pot.
- Add Lentils and Broth: Pour in the lentils, broth, and bay leaf. Bring the mixture to a gentle boil, then reduce the heat to low and cover. Let simmer for 60–70 minutes, or until the lentils are tender and the lamb is melt-in-your-mouth soft. This is where your Greek lentil soup with lamb truly comes together.
- Finish the Soup: Remove the bay leaf and stir in the lemon juice, dill, and parsley. Adjust seasoning as needed with salt and pepper.
- Make the Minted Yogurt Swirl: While the soup is finishing, combine the Greek yogurt, chopped mint, lemon zest, and a pinch of salt in a bowl. Mix well. For extra smoothness, you can blend it or strain the yogurt beforehand.
- Serve: Ladle the hot Greek lamb and lentil soup into bowls and top each with a generous spoonful of the minted yogurt swirl. Garnish with extra herbs or a drizzle of olive oil if desired. Serve immediately.
Notes
- A slow cooker can be used for a more hands-off approach to this Greek lamb and lentil soup.
- For a creamier yogurt swirl, strain the Greek yogurt through a fine-mesh strainer before mixing with mint and lemon zest.
- This Greek lamb soup with lentils pairs well with crusty bread, a simple cucumber-tomato salad, or spanakopita.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek, Mediterranean
Nutrition
- Serving Size: 1 bowl
Keywords: Greek Lamb Lentil Soup, Greek lentil soup with lamb, Lamb and lentil soup Greek style, Authentic Greek lamb lentil soup recipe, Easy Greek lamb and lentil soup, Hearty Greek lamb and lentil soup, Traditional Greek lamb lentil soup, Best Greek lamb lentil soup, Greek lamb soup with lentils, How to make Greek lamb lentil soup, Fakes me kima