Lamb and Lentil Soup

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  • Level: Easy
  • Total: 1 hr 15 min
  • Active: 50 min
  • Yield: 6 servings
Made with wholesome ingredients, this hearty Persian soup is comforting and filling. You can add various herbs to suit your tastes other than the parsley, dill and cilantro used here. The addition of lemon juice at the very end gives a nice, bright flavor to the soup and complements the lamb well.



  1. Heat the olive oil in a heavy-bottomed pot such as a Dutch oven over medium heat until shimmering. Add the onion and sauté, stirring occasionally, until softened and translucent, about 10 minutes. Add in the garlic and cook, stirring, until softened, about 1 minute. Add in the lamb and sear until lightly browned on all sides, 8 to 10 minutes. Season with the turmeric, 1 teaspoon salt and 1/2 teaspoon black pepper.
  2. Add 6 cups of water, the lentils, rice and carrots to the soup. Turn the heat to medium-high and bring the soup to a simmer. Add 1 teaspoon of salt, cover and lower the heat to medium. Cook for 20 minutes.
  3. Add in the chopped spinach, cilantro, dill and parsley, give the soup a good stir and let it simmer on medium-low heat until the lentils and rice are fully cooked and the flavors have developed, about 10 minutes more. Add 1 teaspoon salt and additional black pepper if needed. Remove from heat and add the lemon juice right before serving.

Cook’s Note

You can leave out any herbs that you don’t like. Store the cooled leftovers in an airtight container and refrigerate for up to 4 days.