Dinner

Lamb and Chickpea Lentil Soup with Spiced Herbs Recipe

ByBen Miller January 4, 2026January 4, 2026

Introduction

This comforting lamb and chickpea soup is packed with warming spices and hearty ingredients. It’s a nourishing dish perfect for cool evenings, combining tender lamb with nutritious legumes and fresh vegetables.

A white bowl filled with a thick red soup containing visible layers of chickpeas, lentils, small chunks of orange carrots, sliced light yellow celery, dark green leafy herbs, and pieces of brown meat, all floating in a rich reddish broth. There is a silver spoon partially submerged in the soup resting inside the bowl. The bowl is placed on a white marbled texture surface alongside a yellow cloth and a glimpse of another bowl in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp olive or rapeseed oil
1 onion, halved and sliced
2 carrots, diced (170g)
3 large celery sticks, chopped
125g lean lamb leg steak, trimmed and cut into pea-sized pieces
1 tsp ground turmeric
1 tsp cumin
1 tsp coriander
400g can green lentils
210g can chickpeas
2 tbsp tomato purée
2 tsp vegetable bouillon powder
½ small bunch of parsley, chopped, plus a few whole leaves for garnish

Instructions

Step 1: Heat the oil in a deep, non-stick saucepan over medium-high heat. Add the sliced onion, diced carrots, and chopped celery. Cook, stirring occasionally, until the vegetables just begin to soften.
Step 2: Add the lamb pieces and the ground turmeric, cumin, and coriander. Cook for 5 to 7 minutes, stirring often, until the lamb is browned on all sides.
Step 3: Pour in the cans of green lentils and chickpeas with their liquid. Stir in the tomato purée and vegetable bouillon powder.
Step 4: Add 1 litre of hot water from the kettle and bring the mixture to a boil. Once boiling, cover the pan and reduce the heat to simmer gently for 30 minutes, or until the vegetables are tender.
Step 5: Remove from heat, stir through the chopped parsley, and ladle the soup into bowls. Garnish each serving with a few whole parsley leaves before serving.

Tips & Variations

For a richer flavor, brown the lamb in batches to avoid steaming it.
Try adding a pinch of chili flakes for some heat.
Use dried lentils soaked overnight if you prefer, adjusting cooking time accordingly.
Serve with warm crusty bread or a dollop of yogurt for extra creaminess.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until steaming hot. This soup also freezes well for up to 2 months—defrost overnight in the fridge before reheating.

How to Serve

A white bowl is filled with a rich, reddish-brown broth soup that contains visible layers of ingredients including chunks of cooked meat, light tan chickpeas, small orange carrot cubes, and pale yellow-green celery pieces. There are fresh green parsley leaves scattered on top adding a fresh touch. A silver spoon is placed inside the bowl, resting against the side, with part of its handle visible. The bowl sits on a white marbled surface next to a yellow cloth and a small part of another white bowl with a gray interior is visible in the top right corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of lamb for this soup?

Yes, you can use other lean lamb cuts like shoulder or leg, but adjust cooking times as tougher cuts may need longer to become tender.

Is this soup suitable for freezing?

Absolutely. This soup freezes very well. Just make sure it has cooled completely before transferring to a freezer-safe container. Thaw overnight in the fridge before reheating.