There’s something undeniably comforting about a warm bowl of lamb soup when the temperatures dip and you’re craving something hearty and nourishing. This Greek Lamb and Lentil Soup with Minted Yogurt Swirl is inspired by traditional Greek food but elevated with creamy lentils, earthy spices, and a cooling swirl of minted yogurt that brings balance and brightness. It’s everything you’d want in a bowl—comfort, complexity, and just a touch of flair. Think of it as your Greek grandmother’s soup… with a twist. Whether you're looking for cold weather dinner ideas or exploring more easy lamb recipes, this dish deserves a spot in your rotation.

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Greek Lamb and Lentil Soup with Minted Yogurt Swirl

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Prep Time 20

Cook Time 1 30

Total Time 1 50

Course Appetizer, Soup

Cuisine Greek, Mediterranean

Servings 6

Equipment

Large Dutch oven or heavy-bottomed pot Ideal for browning the lamb and simmering the soup. A slow cooker can also be used if you prefer more hands-off cooking—great if you’re exploring lamb stew recipes slow cooker style.
Wooden spoon or silicone spatula For stirring and scraping up the flavorful bits from the pot.
Ladle Makes serving the soup easier and more elegant.
Mixing bowl To prepare the yogurt swirl.
Fine mesh strainer (optional) If you prefer a creamier yogurt swirl, strain it for a smoother consistency.

Ingredients

For the Soup

1.5 lbs diced lamb shoulder or leg boneless, trimmed of excess fat
2 tablespoons olive oil
1 medium yellow onion finely chopped
3 garlic cloves minced
2 medium carrots diced
2 celery stalks diced
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground cinnamon
1 teaspoon dried oregano
1 teaspoon sweet paprika
Salt and freshly cracked black pepper to taste
1 cup brown lentils rinsed
6 cups chicken or vegetable broth low sodium preferred
1 bay leaf
Juice of 1 lemon
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley

For the Minted Yogurt Swirl

1 cup plain Greek yogurt full-fat preferred
1 tablespoon finely chopped fresh mint
1 teaspoon lemon zest
Salt to taste

Optional Garnish

Additional chopped fresh herbs
A drizzle of olive oil

Instructions

Brown the Lamb

In your Dutch oven or large soup pot, heat the olive oil over medium-high heat. Add the diced lamb in batches so you don't overcrowd the pan. Brown each side for about 4–5 minutes until the meat develops a rich, golden crust. Remove and set aside.

Sauté Aromatics

In the same pot, reduce the heat to medium. Add the chopped onions, carrots, and celery. Sauté for 6–8 minutes, until the vegetables begin to soften. Stir in the garlic and cook for an additional 1–2 minutes.

Build Flavor

Add the cumin, coriander, cinnamon, oregano, paprika, salt, and pepper. Toast the spices for about 30 seconds to bloom their flavor, then return the browned lamb to the pot.

Add Lentils and Broth

Pour in the lentils, broth, and bay leaf. Bring the mixture to a gentle boil, then reduce the heat to low and cover. Let simmer for 60–70 minutes, or until the lentils are tender and the lamb is melt-in-your-mouth soft.

Finish the Soup

Remove the bay leaf and stir in the lemon juice, dill, and parsley. Adjust seasoning as needed with salt and pepper.

Make the Minted Yogurt Swirl

While the soup is finishing, combine the Greek yogurt, chopped mint, lemon zest, and a pinch of salt in a bowl. Mix well. For extra smoothness, you can blend it or strain the yogurt beforehand.

Serve

Ladle the hot soup into bowls and top each with a generous spoonful of the minted yogurt swirl. Garnish with extra herbs or a drizzle of olive oil if desired. Serve immediately.

Pairings

This soup is deeply savory and earthy, thanks to the lamb and lentils, with a bright, herbal finish from the yogurt. It pairs well with a range of side dishes and beverages:

Side Options: Warm crusty bread like a rustic sourdough or a slice of Greek village bread is perfect for dunking. A simple cucumber-tomato salad dressed in olive oil and vinegar makes a refreshing contrast. If you're feeling ambitious, serve it alongside a wedge of spanakopita for a full-on Greek spread.
Beverage Pairings: A dry Greek red like Agiorgitiko or a medium-bodied Syrah complements the richness of the lamb. For white wine lovers, a crisp Assyrtiko offers a clean citrusy contrast. For non-alcoholic options, try a mint-infused iced tea or sparkling water with lemon.
Dessert: A small piece of baklava or a serving of Greek yogurt with honey and walnuts rounds out the meal beautifully.

FAQs

1. Can I use lamb shank or bone-in cuts instead of diced lamb?

Yes! While this recipe calls for boneless diced lamb for convenience, lamb shanks or bone-in shoulder cuts can add even more depth of flavor, especially if you’re aiming for a more traditional Greek lamb stew feel. Just remember to adjust the cooking time and remove the bones before serving.

2. Can I make this in a slow cooker?

Absolutely. To adapt this to a lamb stew recipes slow cooker method, brown the lamb and sauté the aromatics as instructed, then transfer everything to a slow cooker. Cook on low for 7–8 hours or on high for 4–5 hours. Add the lemon juice and fresh herbs at the end for maximum freshness.

3. Can I substitute the lentils with chickpeas?

You can, and it’s delicious! For a variation inspired by Greek chickpea soup, use canned or pre-cooked chickpeas and reduce the cooking time accordingly. The texture and flavor will be slightly different, but still hearty and satisfying.

4. Is this similar to Moroccan lamb stew?

There are definitely similarities—both use warm spices and tender lamb—but this recipe leans more Mediterranean in flavor. For a Moroccan twist, you could add a pinch of saffron and a handful of dried apricots or raisins to the pot, turning it into more of a moroccan lamb stew profile.

5. Can I make this dish with goat instead of lamb?

Yes, goat meat is a great substitute and often used in traditional stews around the Mediterranean and the Middle East. This would be a tasty nod to goat soup traditions while keeping that same bold, comforting flavor.