Lamb and lentil soup is rich, hearty, and filling. It’s a great dish for a cold winter’s day. This recipe is for one serving of soup (more on that later).
I had some lamb broth leftover from the lamb breast provencale recipe I posted a few days ago. Since I wasn’t in a particular hurry, and it was chilly, I decided to use it up and make a single serving of lamb and lentil soup. I’d just bought a bag of lentils, and lentils and lamb are a good combination. Since it was an experiment, it was also a good way to test the recipe on a single serving of soup before I made a huge pot of it.
This recipe uses that lamb broth, plus lentils, diced tomatoes and thyme for lots of flavor.
It does take a while to cook, but once you get the ingredients together it’s mostly set it and forget it, so you can start it early and then go do something else while your soup simmers on the stove (and delicious smells start wafting through your home).
Serve with a chunk of crusty bread (to sop up every last drop of soup from the bottom of the the bowl). Since this is “the single serving chef” you can be messy if you want. Nobody will know.
I made this for one because I had one serving’s worth of broth. You can scale up the recipe, make a larger batch, and then freeze it in single serving containers (or save some for a fast lunch another day).
The other nice thing, is that while it does take a while to cook, the prep time is minimal.
Lamb and Lentil Soup Substitutions and Variations
- If you don’t have the lamb broth, use beef broth (it won’t be lamb soup any longer, but it will still taste good)
- Add 1/4 ground lamb to the soup (brown this as the first step in the recipe)
- Replace the brandy with a robust red wine
More Lamb Recipes