This hearty soup combines protein-rich red lentils with aromatic spices for a deeply satisfying meal. The quick-cooking lentils create a creamy base while the warm spices add complexity and depth.
Ingredients
- 1 pound lamb shoulder, cut into 1-inch cubes
- 1 cup Red Lentils
- 2 tablespoons Extra Virgin Olive Oil
- 1 teaspoon Cumin
- 1 teaspoon Coriander
- 1/2 teaspoon Turmeric
- 1/4 teaspoon Cinnamon Sticks, ground
- 1 teaspoon Garlic Powder
- 1 teaspoon Redmond Real Salt
- 1/4 teaspoon Black Pepper
- 6 cups water
- 2 tablespoons Cilantro
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Heat olive oil in a large pot over medium-high heat. Season lamb cubes with salt and pepper, then brown on all sides, about 6-8 minutes total.
- Add cumin, coriander, turmeric, ground cinnamon, and garlic powder to the pot. Stir for 30 seconds until fragrant.
- Add water and bring to a boil. Reduce heat and simmer covered for 45 minutes until lamb is tender.
- Stir in red lentils and continue simmering for 15-20 minutes until lentils are soft and breaking down.
- Taste and adjust seasoning. Garnish with dried cilantro before serving.
Notes
- Substitute French Green Lentils for a heartier texture that holds its shape better.
- Add Garam Masala Seasoning during the last 5 minutes for extra warmth.
- For richer flavor, use bone broth instead of water.
- Soup will thicken as lentils break down. Add water to thin if needed.
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