Spicy lamb soup with lentils
6 servings
90 minutes
Spicy lamb soup with lentils is a true culinary masterpiece of Russian cuisine, embodying rich traditions of spicy and warming dishes. Its base is a hearty broth made from lamb bones, giving the soup a rich meaty flavor. Lentils add textural density, while the combination of spices—barberry, cumin, paprika, and chili pepper—fills the dish with warmth and mild heat. Tomato paste adds a rich color and tanginess, while fresh cilantro at the end gives a bright aromatic note. This soup not only satisfies hunger but also warms on cold days, perfectly complementing a meal with fresh bread or flatbreads. A wonderful choice for lovers of deep, rich flavors and traditional cuisine.
1
Pour water over the lamb bones, add salt, bring to a boil, reduce heat and simmer until the meat separates from the bones.
- Meat bones: 500 g
- Water: 3 l
- Salt: to taste
2
Remove from heat, cool down, strain the broth, and separate the remaining meat from the bones for the soup. Remove the bones. Rinse the lentils under cold running water.
- Red lentils: 200 g
3
Heat vegetable oil in a 3-liter pot. Add onion, garlic, and carrot.
- Vegetable oil: 3 tablespoons
- Onion: 1 head
- Garlic: 3 cloves
- Carrot: 2 pieces
4
Sauté, stirring, for about 2 minutes. Add barberry, cumin, and pepper, and fry the vegetables with the spices for another minute.
- Dried barberry: 1 teaspoon
- Ground cumin (zira): 1 teaspoon
- Chili pepper: 1 piece
5
Add paprika and tomato paste, heat everything together well.
- Ground paprika: 1 teaspoon
- Tomato paste: 70 g
6
Pour in the broth and add lentils.
- Water: 3 l
- Red lentils: 200 g
7
Cook the soup until the lentils are ready, add the meat off the bones, bring to a boil and remove from heat. Serve the lamb soup hot, garnished with cilantro.
- Meat bones: 500 g
- Fresh cilantro (coriander): to taste