Best 5 Pauls Apple Lamb And Lentil Soup Recipes

Paul's apple lamb and lentil soup is a delicious and hearty dish that is perfect for a cold winter day. The combination of sweet apples, savory lamb, and earthy lentils creates a complex and flavorful soup that is sure to please everyone at the table. This soup is also relatively easy to make, making it a great option for busy weeknights. Whether you are looking for a comforting meal to warm you up on a cold day or a delicious and healthy soup to add to your repertoire, Paul's apple lamb and lentil soup is sure to become a favorite.

Here are our top 5 tried and tested recipes!

LENTIL-APPLE SOUP

Lentil-Apple Soup image

Make and share this Lentil-Apple Soup recipe from Food.com.

Provided by PalatablePastime

Categories Lentil

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons oil
1 1/2 cups thinly sliced leeks (white and light green parts only; about 2 medium, sliced and thoroughly rinsed)
6 cups water
2 cups unsweetened apple juice
1 1/2 cups lentils, rinsed
3 large celery ribs, with leaves
1 onion, studded with
6 whole cloves
1 bay leaf
1 1/2 cups peeled and chopped apples (cooking apples preferred)
1 teaspoon salt (to taste)

Steps:

In a large pot, heat oil; saute lleks until tender; add water and apple juice; bring to a boil.
Stir in lentils, celery, onion, and bay leaf; return to a boil; then reduce heat and simmer, uncovered, for 45 minutes.
Stir in apple, and simmer uncovered for 15 minutes more; season to taste with salt.
Discard celery, onion, and bay leaf before serving.

LENTIL SOUP WITH LAMB

Lentil Soup With Lamb image

An interesting change from the traditional Lentil Soup which we enjoyed. When I made this I used red lentiles, which I liked but green or brown will also work out well. Adapted from Bon Appetit (January 2005)

Provided by ellie_

Categories Lamb/Sheep

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1 lb ground lamb
3 stalks celery, chopped
2 parsnips, peeled and chopped
1 onion, chopped
6 cloves garlic, chopped
1 cup lentils, rinsed (I used red lentiles)
3 (14 ounce) cans beef broth (about 6 cups)
1 (28 ounce) can diced tomatoes
2 teaspoons dried thyme
1 teaspoon dried dill weed

Steps:

Heat oil in large soup pot over medium high heat. Add lamb, celery, parsnips, onion and garlic and saute for about 15 minutes or until lamb is brown.
Add lentiles and cook one minute.
Add broth plus one soup can of water, tomatoes, thyme and dill weed. Bring to a boil. Reduce heat to medium low and simmer for 40-60 minutes or until lentiles are tender.
Enjoy!

LENTIL SOUP WITH LAMB AND MINT

Lentil Soup with Lamb and Mint image

Categories Soup/Stew Bean Lamb Sauté Dinner Mint Winter Potluck Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Diabetes-Friendly

Yield Makes 8 servings

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1 pound ground lamb
3 large celery stalks, chopped
2 large parsnips, peeled, chopped
1 medium onion, chopped
6 garlic cloves, chopped
3/4 pound lentils, rinsed
4 14-ounce cans (or more) beef broth
1 28-ounce can diced tomatoes in juice
3 1/2 teaspoons ground cumin
1 cup chopped fresh mint, divided

Steps:

Heat oil in heavy large pot over medium-high heat. Add lamb, celery, parsnips, onion, and garlic. Sauté until vegetables are almost tender and lamb is cooked through and beginning to brown, breaking up lamb with back of fork, about 15 minutes. Add lentils and stir 1 minute. Add 4 cans broth, tomatoes with juice, and cumin. Bring soup to boil. Reduce heat to medium-low. Cover and simmer until lentils are tender, about 40 minutes.
Transfer 2 cups soup to blender and puree until smooth; return to same pot. Mix in 1/4 cup mint. Thin soup with more broth if desired. Season soup with salt and pepper. Ladle into bowls. Sprinkle with remaining 3/4 cup mint.

PAUL'S APPLE, LAMB AND LENTIL SOUP

Paul's Apple, Lamb and Lentil Soup image

This hearty, savory soup was born when I threw together a bunch of ingredients I had lying around. It makes a perfect dinner on a rainy or snowy day.

Provided by Paul C Glenn

Categories Lentil Soup

Time 2h30m

Yield 6

Number Of Ingredients 10

Ingredients

3 pounds lamb shoulder steak
1 pound lamb neck bones
1 (16 ounce) package dried lentils
2 medium yellow onion, chopped
5 cloves cloves garlic, finely chopped
2 teaspoons fresh thyme leaves, finely chopped
2 Red Delicious apples - peeled, cored and diced
1 cup Cabernet Sauvignon wine
1 cup fresh cilantro leaves, chopped
salt and freshly ground black pepper

Steps:

Trim lamb shoulder steak from bones and set aside bones. Cut steak into 1 inch cubes and set aside. Place shoulder and neck bones in a large stockpot and cover with water; simmer bones over medium high heat for 1 to 1 1/2 hours. Remove bones from stockpot and discard. Reserve liquid.
Add the cubed lamb, lentils, onions, garlic and thyme to the liquid in the stockpot; cook over medium heat for 15 minutes. Add apples and wine to the stockpot and cook another 15 minutes, or until lentils and lamb are tender. Season with salt and pepper. Serve in bowls sprinkled with cilantro.

Nutrition Facts : Calories 746.3 calories, Carbohydrate 56.8 g, Cholesterol 196.6 mg, Fat 16.9 g, Fiber 24.8 g, Protein 81.3 g, SaturatedFat 5.9 g, Sodium 208.5 mg, Sugar 8.2 g

MOROCCAN LAMB, LENTIL, AND CHICKPEA SOUP

Moroccan Lamb, Lentil, and Chickpea Soup image

I made this for my make-ahead cooking group "The Make-Ahead Mamas'" holiday soup swap. The wonderful traditional Moroccan cinnamon-spice combination is lovely with the ground lamb and sweet potatoes, and the chopped apricots or cranberries add a surprising tart sweetness with every few bites. Whenever I make this recipe, I make a double (or triple!) batch and freeze a few portions.

Provided by BusySpoons

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 3h

Yield 8

Number Of Ingredients 23

Ingredients

1 pound ground lamb
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon kosher salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon ground turmeric
⅛ teaspoon curry powder
1 tablespoon butter
1 sweet onion, chopped
2 (10.5 ounce) cans beef consomme
1 (14.5 ounce) can diced tomatoes with juice
1 (14 ounce) can organic beef broth
1 (14 ounce) can organic chicken broth
1 tablespoon honey
3 large carrots, halved lengthwise and thinly sliced
2 sweet potatoes, peeled and diced
1 (15 ounce) can garbanzo beans, rinsed and drained
1 cup lentils, rinsed and drained
½ cup chopped dried apricots
⅛ teaspoon cayenne pepper, or to taste
1 pinch ground black pepper to taste

Steps:

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.
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.
Add consomme, diced tomatoes, beef broth, chicken broth, and honey. Stir in carrots, sweet potatoes, garbanzo beans, lentils, apricots, cayenne pepper, and black pepper.
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.

Nutrition Facts : Calories 381.8 calories, Carbohydrate 48.6 g, Cholesterol 43 mg, Fat 10.3 g, Fiber 12.9 g, Protein 23.8 g, SaturatedFat 4.3 g, Sodium 1303.5 mg, Sugar 13.6 g

Tips:

Use fresh, high-quality ingredients: Fresh produce, tender meats, and flavorful spices will elevate the taste of your soup.
Brown the lamb: Browning the lamb adds depth of flavor and prevents it from becoming tough. Make sure the lamb is browned in a hot pan before adding it to the soup.
Use a variety of lentils: Different lentils have different textures and flavors. Using a mix of lentils, such as brown lentils, green lentils, and red lentils, will give your soup a more complex flavor and texture.
Add vegetables: Vegetables add flavor, nutrients, and texture to the soup. Common vegetables used in lamb and lentil soup include carrots, celery, onions, and potatoes. You can also add other vegetables, such as parsnips, turnips, or zucchini.
Use a flavorful broth: The broth is the base of the soup, so it's important to use a flavorful broth. You can use chicken broth, beef broth, or vegetable broth. If you're using a store-bought broth, look for one that is low in sodium.
Season the soup to taste: Season the soup with salt, pepper, and other spices to taste. Common spices used in lamb and lentil soup include cumin, coriander, and paprika.
Garnish the soup before serving: Garnish the soup with fresh herbs, such as cilantro, parsley, or mint. You can also add a dollop of yogurt or sour cream.

Conclusion:

Lamb and lentil soup is a hearty, flavorful soup that is perfect for a cold winter day. It's also a relatively easy soup to make, and it's a great way to use up leftover lamb. With its tender lamb, flavorful lentils, and hearty vegetables, lamb and lentil soup is a delicious and satisfying meal that the whole family will enjoy.