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Greek Lamb and Lentil Soup with Minted Yogurt swirl

Greek Lamb and Lentil Soup with Minted Yogurt Swirl

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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.