Lamb and Lentil Soup

Lamb and Lentil Soup

Lamb and Lentil Soup


1 Tbsp olive oil
1 pound of lamb shoulder steak, cut into 2-inch pieces, seasoned with salt and pepper
1/2 yellow onion, chopped fine
1/2 tsp grated fresh ginger
1/2 tsp cumin
1/4 tsp paprika
1/8 tsp cinnamon
1/8 tsp cayenne pepper
1 clove of garlic, chopped
1/2 Tbsp flour
1/2 cup of Malbec wine or dry red cooking wine
6 cups of chicken broth
1 cup of brown lentils, rinsed
2 roma tomatoes, diced
1 (15 ounce) can of chickpeas, drained and rinsed
1 zucchini, chopped
1 lemon
1 bunch fresh cilantro, chopped


Heat olive oil in a soup pot on medium high, then add the lamb. Sear the lamb on each side for 15 seconds, pull from the pan and set aside.

With the leftover oil in the pot, add the onions and cook for 5 to 6 minutes, or until the onions are translucent. Add the fresh ginger, spices, and garlic and stir for 30 seconds or until fragrant. Add flour next and cook for 1 minute. Whisk in red wine and then add chicken broth. Place the lamb back in the pot and add the lentils.

Cover and cook for 45 minutes or until lamb is soft enough to pull apart and lentils are cooked. Pull the lamb out and using two forks shred it into bite-size pieces. Add the lamb back in the pot and put the tomatoes, chickpeas, and zucchini in as well. Simmer for 10 minutes. Stir in cilantro and a squeeze of lemon. Season to your taste with salt and pepper. 

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