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Ingredients
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1 pound ground lamb
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1 teaspoon ground cinnamon
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1 teaspoon ground cumin
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1 teaspoon kosher salt
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½ teaspoon ground ginger
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¼ teaspoon ground cloves
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¼ teaspoon ground nutmeg
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¼ teaspoon ground turmeric
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⅛ teaspoon curry powder
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1 tablespoon butter
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1 sweet onion, chopped
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2 (10.5 ounce) cans beef consomme
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1 (14.5 ounce) can diced tomatoes with juice
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1 (14 ounce) can organic beef broth
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1 (14 ounce) can organic chicken broth
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1 tablespoon honey
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3 large carrots, halved lengthwise and thinly sliced
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2 sweet potatoes, peeled and diced
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1 (15 ounce) can garbanzo beans, rinsed and drained
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1 cup lentils, rinsed and drained
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½ cup chopped dried apricots (Optional)
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⅛ teaspoon cayenne pepper, or to taste (Optional)
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1 pinch ground black pepper to taste
Directions
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Mix ground lamb, cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder together in a bowl. Cover and put in the refrigerator for 2 hours to overnight.
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Melt butter in a soup pot over medium-high heat; stir in onion. Cook, stirring frequently, until the onion has softened and turned translucent, 5 to 10 minutes. Reduce heat to medium and add spiced lamb mixture. Cook and stir until browned and crumbly, 5 to 7 minutes.
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Add consomme, diced tomatoes, beef broth, chicken broth, and honey. Stir in carrots, sweet potatoes, garbanzo beans, lentils, apricots, cayenne pepper, and black pepper.
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Bring soup just to a boil over medium-high heat, then reduce heat to low, and simmer until lentils and vegetables are tender, 15 to 20 minutes.
Cook's Notes:
Barley can be used in place of lentils, and dried cranberries can be used in place of apricots.
To make this soup ahead, I suggest not cooking the soup fully until just before serving it, so that the vegetables stay firm while frozen. Follow steps 1 to 3, then transfer soup to a freezer-safe container. Place in the refrigerator for up to 3 days, or freeze. When ready to eat, if refrigerated, simply transfer to a pot and follow step 4. If frozen, thaw in the the refrigerator for 24 to 48 hours, pour into a soup pot, and follow step 4.
Nutrition Facts (per serving)
382 | Calories |
10g | Fat |
49g | Carbs |
24g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 382 | |
% Daily Value * | |
Total Fat 10g | 13% |
Saturated Fat 4g | 22% |
Cholesterol 43mg | 14% |
Sodium 1304mg | 57% |
Total Carbohydrate 49g | 18% |
Dietary Fiber 13g | 46% |
Total Sugars 14g | |
Protein 24g | 48% |
Vitamin C 11mg | 12% |
Calcium 99mg | 8% |
Iron 6mg | 31% |
Potassium 1012mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.