This Turkish lamb and lentil soup is a deliciously spicy dish with delicious green lentils and tender bits of lamb. It’s incredibly satisfying and a perfect meal on those cold, dark days.
This Mediterranean recipe is flavored with diced carrots, caramelized onions, lamb, cayenne, and garlic (of course). It only takes 45 minutes, and most of the time spent making it is waiting for the lentils to cook. It tastes lovely with a hunk of French bread or served over some Baked Rice!
Why you’ll love this Turkish lamb and lentil soup
- Low prep - Since this soup recipe uses cooked lamb, most prep comes from peeling and dicing the vegetables. Once everything is in the pot, you just wait for the lentils to soften. It’s pretty simple!
- Quick and easy - This recipe comes together from start to finish in just 45 minutes! It also makes 6 servings, so there’s plenty for the whole family.
- Hearty and filling - Every part of this recipe is filling and satisfying, from the lentils to the vegetables and the cooked lamb. It’s a perfect one-pot meal for the whole family!
Ingredients
- Green lentils - are the best ones to use in Turkish Lentils with Lamb. They hold their shape and don't get mushy.
- Water
- Olive oil
- Onion - Mince a yellow or white onion.
- Carrots - Peel and dice these into small cubes.
- Fresh spinach - Spinach is great, but kale or collard greens can also be used.
- Garlic - Use either fresh or store-bought minced garlic.
- Seasonings - Add depth of flavor and a little heat with paprika, cayenne, and black pepper.
- Cooked lamb - This is entirely optional but adds extra flavor. You can use any leftover cooked lamb, including ground or roast.
Variations
Add more vegetables - Add even more flavor by adding a can of diced tomatoes, roasted eggplant or bell peppers, or sauteed zucchini.
Make it spicy (or not) - Besides the cayenne pepper above, consider adding some red pepper flakes or a few splashes of hot sauce. Not into heat? Skip the cayenne!
Use broth - Replace the water with beef broth or bouillon paste for a richer flavor.
How to Make Lamb and Lentil Soup
- Add the lentils to the broth (or water) and bring to a boil.
- Immediately turn the temperature to medium-low and cook the lentils for about ½ an hour until crisp and tender (but not mushy).
- Meanwhile, heat the oil in a large skillet.
- Add the sliced onions and carrots.
- Cook these vegetables until the onion is caramelized (browned), and the carrots are still crisp-tender, about 15 minutes.
- Add minced garlic and spices and cook for another minute (or two) to release flavors.
- Drain the cooked lentils.
- Add the lamb and lentils to the skillet, along with the spinach.
- Stir to combine.
- Cook for another 5 minutes or so to marry the flavors.
- Serve with brown rice, quinoa or pasta, and some fruit.
Expert Tips
- Caramelize first - Cooking the onions and carrots in some oil before mixing them with the lamb and lentils caramelizes the vegetables and brings out the sweetness. There's a particular name for this chemical reaction: Maillard reaction.
- Use some shortcuts - If you’re trying to make this meal quickly, soak the lentils in water for at least 30 minutes. You can also use frozen onions, carrots, and spinach and grab minced garlic from the grocery store.
- Use flavorful spices - It’s always best to use fresh spices and look for ones with extra flavor. For example, sweet smoked paprika will add two other layers of flavor than regular paprika.
Recipe FAQs
What cut of lamb tastes best in soup?
Although you can use any cooked lamb for this lamb and lentil soup, slow-cooked lamb shoulder has a tender texture that will remind you of beef stew.
Can you make this lentil soup without the meat?
This soup would be very easy to make vegan or vegetarian. Skip the lamb and keep the rest of the ingredients the same. Add 1-2 teaspoon of vegan Worcestershire sauce or Kitchen Bouquet for a rich, savory flavor.
Can you use canned lentils in lentil soup?
Yes, you can. However, canned lentils are already cooked and will become overcooked quite quickly. They also haven’t been soaking in any spices or flavors you add to your soup so they may be somewhat bland. The best advice is to add them after you sautee and cook the vegetables for your stew. Give them a good rinse and let them cook over low heat for a while to absorb as much flavor as possible without overcooking.
More Lamb Recipes To Try
- Lamb Roast
- Grilled Lamb Chops
- Lamb Asparagus Supper
- Instant Pot Lamb Stew
- Lamb Curry with Leftover Lamb
Turkish Lamb And Lentils Soup With Carrots
Author: Recipe Idea Shop
Ingredients
- 1 cup green lentils
- 3 cups water or vegetable broth
- 2 tablespoons olive oil
- 1 medium onion peeled and sliced very thin
- 4 large carrots peeled and diced
- 1 cup fresh spinach or kale or collard greens, chopped
- 1 clove garlic minced
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper use less if you don't like spicy
- ¼ teaspoon black pepper
- ½ cup bits of cooked lamb
Instructions
- Add the lentils to the broth (or water) and bring to a boil.
- Immediately turn the temperature down to medium low and continue to cook the lentils for about ½ an hour until crisp tender (but not mushy).
- Meanwhile, heat the oil in a large skillet.
- Add the sliced onions and carrots.
- Cook these vegetables until the onion is caramelized (browned), and the carrots are still crisp and tender, about 15 minutes.
- Add minced garlic and spices and cook for another minute or two to release flavors.
- Drain the cooked lentils.
- Add the lamb and lentils to the skillet, along with the spinach.
- Stir to combine.
- Cook for another 5 minutes or so to marry the flavors.
- Serve with brown rice, quinoa or pasta, and some fruit.
Notes
Kathy acquired the blog, Recipe Idea Shop in 2024. She was raised on a farm in Arkansas where having a big garden and good food to eat was the norm. She shares recipes for homemade comfort food and new trending dishes.
Kathy began her blogging journey in 2011 when she founded PetticoatJunktion.com, a home décor blog focused on repurposing and upcycling furniture, and thrift store finds.