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Best Spicy Lamb & Lentil Soup One Pot Recipe

This one-pot recipe is a Moroccan-inspired dish packed with warming spices, tender lamb, hearty lentils, and vibrant harissa.
It's an ideal choice for flavorful, hands-off cooking, simmered in a Dutch oven for tender results and a satisfying depth of flavor.
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Total Time 2 hours 15 minutes
Course Soup
Cuisine Moroccan-inspired
Servings 6 to 8 people

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.
    Keyword harissa lamb stew, lentil soup with lamb, Moroccan lamb soup, one pot lamb recipe, Spicy soup recipe
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