Persian Lentil Soup with Lamb

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Credit: Rajeev Patgaonkar, CEC, AAC, Kellogg Hotel & Conference Center, Michigan State University, East Lansing, Mich.
The National Culinary Review, April 2013

From the Chef

“Courtesy of American Lamb Board”


2 (7-8 oz.) American lamb arm or blade chops
1 T. olive oil
1 bay leaf
1 cup finely chopped onion
1 cup yellow and/or red lentils, rinsed
1 cup finely diced carrots
6 cups water
1 T. ground turmeric
1 T. salt
1 T. ground black pepper
1 cup potato, small dice
1 tomato, small dice
2 T. tomato paste
½ T. ground cinnamon + more, as needed
Pinch saffron
1 whole dried lime (limu omani), pierced, or 2 oz. fresh lime juice
1 t. ground advieh (Persian allspice)
Sprig (or chopped) mint or coriander


1. Rinse and pat dry lamb chops. In gallon pot, heat oil. Add lamb; cook on both sides 2-3 minutes. Add bay leaf and onion; cook 2 minutes. Add lentils and carrots; cook 3-4 minutes, stirring occasionally. Add water; bring to a boil (skim froth). Add turmeric, salt and pepper. Cover; simmer on low about 10 minutes. Remove lamb to plate.

2. Add potato, tomato, tomato paste, ½ T. cinnamon, saffron, lime and allspice. Simmer 10-15 minutes. Remove lime; discard.

3. Remove bones from lamb; discard. Dice cooked lamb. In soup bowl, put about 1½ oz. meat; ladle about 6 oz. hot soup over meat. Sprinkle on cinnamon; garnish with sprig (or chopped) mint or coriander.

4. Serve with platter of green onion, sliced red radish, roughly chopped mint and lavash or pita bread.


6 servings


Lamb, Side, The National Culinary Review

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