Are you tired of complicated recipes that leave your kitchen in chaos? This one pot recipe for spicy lamb and lentil soup is your answer to a cozy, hearty meal with minimal cleanup.
Inspired by the rich flavors of Moroccan harira, it combines tender lamb, earthy lentils, vibrant spices, and a touch of harissa for a dish that’s bold, comforting, and irresistibly delicious.
A Perfect Blend of Lamb & Lentils
This dish is all about balance. The lamb shoulder provides tender, melt-in-your-mouth bites, while the lentils add a hearty, satisfying texture. Together, they create a protein-packed base that is both nourishing and flavorful.
Using lamb shoulder ensures affordability without compromising on flavor. The lentils not only soak up the aromatic spices but also enhance the soup’s creamy consistency, making it perfect for a cold evening or a family dinner.
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Elevating Flavors with Moroccan-Inspired Spices
What sets this recipe apart is its bold use of spices. Cumin, cinnamon, paprika, cayenne, and saffron are blended to create layers of warmth and depth.
Each spice plays a role in adding complexity:
- Cumin and paprika: Earthy, smoky tones.
- Cinnamon and cayenne: Sweet heat and a subtle kick.
- Saffron: A luxurious, aromatic touch.
These spices are gently toasted in the pot to unlock their full potential before combining with the lamb and lentils.
The Magic of One-Pot Cooking
This recipe is a dream for anyone who loves simplicity. With everything cooked in one pot, the flavors meld together beautifully, and cleanup is a breeze.
Here’s why one-pot cooking works so well:
- All ingredients simmer together, infusing the soup with a rich, unified flavor.
- You save time and effort, perfect for busy weeknights or meal prep.
- The Dutch oven creates even heat distribution, ensuring the lamb cooks to tender perfection.
Harissa: The Bold Finishing Touch
Harissa, a North African chili paste, is the star ingredient that takes this soup to another level. It adds a spicy, smoky heat that perfectly complements the lamb and lentils.
This recipe offers flexibility too:
- Store-bought harissa works great for convenience.
- For a homemade twist, whip up your own blend with olive oil, paprika, cumin, and garlic.
Add harissa gradually to adjust the spice level to your preference, ensuring everyone at the table can enjoy the perfect balance of heat.
Tips for Customization & Pairing
This soup is as versatile as it is delicious. Here are some ideas to make it your own:
- Vegetarian option: Swap the lamb for mushrooms or extra chickpeas for a plant-based version.
- Gluten-free: Use a gluten-free thickener in place of flour.
- Serving suggestions: Pair with warm, crusty bread or a side of herbed couscous for a complete meal.
Finish with a sprinkle of fresh cilantro for brightness, and serve extra harissa on the side for those who love an extra kick.
This one pot recipe spicy lamb and lentil soup is your ticket to a cozy, stress-free dinner bursting with exotic flavors.
Best Spicy Lamb & Lentil Soup One Pot Recipe
Equipment
- Dutch oven
Ingredients
For the Soup:
- 1 pound boneless lamb shoulder chops trimmed and cut into 2-inch pieces
- 1/4 teaspoon table salt
- 1/8 teaspoon plus 1/4 teaspoon pepper divided
- 1 tablespoon extra-virgin olive oil
- 1 onion chopped fine
- 1 teaspoon grated fresh ginger
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- Pinch saffron threads crumbled
- 1 tablespoon all-purpose flour
- 10 cups chicken broth
- 1 cup dried brown or green lentils picked over and rinsed
- 1 pound plum tomatoes cored and cut into 3/4-inch pieces
- 1 15-ounce can chickpeas, rinsed
- 1/3 cup minced fresh cilantro
- 3/4 cup harissa divided
For the Harissa:
- 3/4 cup extra-virgin olive oil
- 12 garlic cloves minced
- 1/4 cup paprika
- 2 tablespoons ground coriander
- 2 tablespoons ground dried Aleppo pepper or substitute with 1 1/2 teaspoons paprika and 1 1/2 teaspoons finely chopped red pepper flakes
- 2 teaspoons ground cumin
- 1 1/2 teaspoons caraway seeds
- 1 teaspoon table salt
Instructions
Harissa Preparation:
- Combine all harissa ingredients in a bowl and microwave until bubbling and very fragrant, about 1 minute, stirring halfway through.
- Let the mixture cool completely before serving. Harissa can be stored in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before using.
Soup Preparation:
Prep and Brown Lamb:
- Preheat the oven to 325°F, adjusting the rack to the lower-middle position. Sprinkle lamb with salt and 1/8 teaspoon pepper.
- Heat oil in a Dutch oven over medium-high heat until just smoking. Brown lamb on all sides, about 8 minutes. Transfer to a plate. Pour off all but 2 tablespoons of fat from the pot.
Build the Base:
- Add onion to the fat left in the pot and cook over medium heat until softened, about 5 minutes.
- Stir in ginger, cumin, paprika, cinnamon, cayenne, saffron, and remaining 1/4 teaspoon pepper. Cook until fragrant, about 30 seconds.
- Stir in flour and cook for 1 minute. Gradually whisk in chicken broth, scraping up browned bits. Smooth out lumps.
Simmer and Cook:
- Return lamb to the pot along with juices and bring to a simmer. Cook for 10 minutes.
- Stir in lentils. Cover and cook in the oven until lamb and lentils are tender, about 50 minutes.
Shred Lamb and Finish Soup:
- Remove pot from oven. Transfer lamb to a cutting board, cool slightly, then shred into bite-size pieces using two forks. Discard fat.
- Stir tomatoes and chickpeas into the soup and simmer over medium-high heat for about 10 minutes to meld flavors. Return shredded lamb to the pot and heat through, about 2 minutes.
Add Garnishes:
- Stir in cilantro and 1/4 cup harissa. Season with salt and pepper to taste. Serve with extra harissa on the side.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.