This is the first part in a series of lamb soup recipes I want to share with you.
In my last post, I shared with you how I make my lamb broth. I love to sip on broth, but I also use it as a base for many delicious lamb soups.
Soups are one of my favorite cool weather meals. They warm and nourish a body on chilly Autumn days. The flavor of lamb lends itself well to rich warm spices like ginger, garlic, curry, and chilies.
When you use broth to make soup, it has the benefit of stretching protein, making a smaller amount of meat go further. As I have a lot of mouths to feed, this is a huge benefit for me.
I can use the bits of meat off lamb soup bones, a couple of lamb shanks, or even leftover leg of lamb, combine it with lamb broth, veggies, frozen or in season, and sometimes some legumes, and feed my large family. If your family is smaller, freeze the extras and have soup for 2 or 3 meals.
This recipe is one of my fall staples. It takes about 90 minutes to prep & cook, most of which you can spend curled up with a cup of hot tea while the leaves change color and the soup simmers!
Curried Lamb Lentil & Winter Squash Soup
This is a thick, hearty soup, packed with spicy flavors and fall veggies. Any fine grained winter squash like butternut or pumpkin works well in this soup. Sweet potato is another option if you want a sweeter flavor.
Feel free to substitute whatever leafy greens you like, keeping in mind that anything in the cabbage family, like kale or mustard greens, will lend a stronger flavor. Swiss Chard is a mild alternative if spinach is not available.
Sometimes I save the meat for another recipe and serve this sans. It's still packed with plenty of lamb flavor and protein with the lentils & broth.
- 2 T fat for sauteing, like ghee, butter, or olive oil
- 2 medium onions, chopped
- 4 garlic cloves, finely chopped or pressed
- 1 T curry powder, mild or hot, whichever you prefer
- 1 T fresh ginger root, finely chopped or grated
- ½ t ground cumin
- 1 t ground coriander
- 2 cups lentils
- 10 cups lamb broth
- 1-2 cups lamb meat, picked off soup bones, or 1 lb ground lamb, browned & crumbled
- 1 winter squash, peeled and cubed, about 2 cups
- 2-3 t salt, or to taste
- 12-16 ounces fresh or frozen spinach, chopped
- In a 6 quart stock pot, heat fat over medium heat
- Add chopped onions and saute 5-10 minutes
- Add garlic, ginger, curry, cumin & coriander to the onion & garlic and saute for 2-3 minutes to activate the flavors of the spices.
- Add lentils and stir to coat with the onion and spices.
- Add 10 cups of lamb broth. Heat to boiling then turn heat down, cover, and simmer for 30 minutes.
- Add the meat & cubed winter squash. Simmer for 30 minutes.
- Add salt and spinach. Simmer for 5 more minutes.
Serve this soup alone or with a side of crusty sourdough bread and some Foggy Knob Farm butter.
If you’ve tried this recipe, comment below and let me know how you liked it and what you might have changed.
I love sharing recipe tweaks and ideas. Stay tuned for more lamb soup recipes in the next few blog posts.