Lamb and Lentil Soup with Tuscan Kale

Lamb and Lentil Soup with Tuscan Kale

I’ve made variations on this  soup in past blogs, but this recipe will be even better because I have (trumpet fanfare)…a meaty lamb bone to make the stock.

Last week I made a boneless leg of lamb in puff pastry and asked the butcher to save the bone for me after he boned it.

To make a simple stock, cover lamb bone with water. Add a bay leaf, peppercorns, whole garlic cloves and carrot. Add vegetables scraps such celery and onions, if you’ve any around. Bring to a boil, reduce heat and simmer several hours, uncovered, until stock is reduced and flavorful. Season to taste with kosher salt and freshly ground pepper. Refrigerate at least 6 hours. Skim fat and proceed with recipe.

Towards the end of cooking, when the soup thickens, stir often or you risk burning the bottom of your pot.

Recipe: Lamb and Lentil Soup with Tuscan Kale


  • 2 tablespoons extra virgin olive oil
  • 1 small onion, chopped
  • 2 carrots, chopped
  • 1 celery stalk, chopped
  • 1 tablespoon chopped garlic
  • 1 1/2 cup lentils, picked over and rinsed
  • 6-8 cups lamb, beef or chicken stock
  • 1 1/2 tablespoons chopped fresh rosemary (or 2 teaspoons ground dry)
  • 2-3 cups cubed or shredded lamb
  • 1/4 cup plain yogurt, strained, Greek-style preferred, optional


  1. Heat olive oil in a medium- sized heavy-bottom pot. Add leek, carrots and celery and sauté until lightly browned, about 6-8 minutes.
  2. Add lentils to the pan, stir, then add 6 cups stock. Let come to a boil then reduce heat to simmer. Cook about 50-70 minutes, or until lentils are have broken down.
  3. Stir in lamb and rosemary and heat. If soup becomes too thick, add additional stock to desired consistency.
  4. Season to taste with kosher salt and freshly ground pepper.
  5. Serve with dollops of yogurt, if using.

Active Time: 15 minutes

Simmer Time: 40-60 minutes

Number of servings (yield): 4-6

Copyright © Peggy Lampman’s dinnerFeed.

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