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a bowl of soup with a rich red-orange color with a chuncky carrot, pulled meat and lentils decorated with a sprig of rosemary

Hearty Lamb and Lentils Soup

A hearty, comforting soup with a rich broth, tender pieces of lamb, two types of lentils, carrots and aromatics.
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Servings 4 people

Equipment

  • 1 Large soup pot
  • 2 bowls for soaking and rinsing lentils

Ingredients
  

  • 2 lamb shanks bone in
  • 5-6 garlic cloves lightly pressed
  • 1 onion peeled
  • 1 bay leaf
  • 1 tsp black peppercorns
  • 2 sprigs of rosemary
  • 2-3 carrots cut in chunks
  • 200 g chana dal
  • 100 g masoor dal small red lentils
  • 150 ml strained tomatoes
  • A lemon wedge
  • Salt and pepper to taste
  • 2 lamb shanks bone in
  • 5-6 garlic cloves lightly pressed
  • 1 onion peeled
  • 1 bay leaf
  • 1 tsp black peppercorns
  • 2 sprigs of rosemary
  • 2-3 carrots cut in chunks
  • 200 g chana dal
  • 100 g masoor dal small red lentils
  • 150 ml strained tomatoes
  • A lemon wedge
  • Salt and pepper to taste

Instructions
 

  • Boil the shanks together with garlic, onions, bay leaf, rosemary and black peppercorns for about 2.5 hours or until the meat is completely soft. In the beginning watch the soup to remove the froth as it forms.
  • While the broth is cooking, use a big bowl to wash the chana dal, cover with water and leave it to soak.
  • In another bowl, thoroughly rinse masoor dal a few times.
  • When the lamb is completely cooked (soft and falling off the bones), discard the onions, garlics, rosemary and bay leaf and transfer the shanks to a large board.
  • Add the carrots and the rinsed chana dal to the broth and bring to simmer. There will be more froth, keep removing it. After about 10 minutes pop in the small red lentils and strained tomatoes. Salt to taste.
  • Continue to simmer until the lentils are cooked. In the meantime, pull the meat off the bones and add it back to the soup in the very end.
  • Squeeze over a lemon wedge, season with black pepper and serve with fresh bread.

Notes

  • The soup can last in the fridge for up to 3 days.
  • If you enjoy cooking with spices, you can further enhance the flavours of this soup by adding a pinch of freshly toasted ground coriander, cumin and fennel.
  • You can make a quick version of this soup by using lamb cubes. Sear them in a little olive oil, cover with water and cook for 1-1.5 hours until soft with fried onions, garlic, carrots and rosemary. Add the strained tomatoes and chana dal for the last 20 minutes of cooking.