Lamb and Chickpea Soup With Lentils

"A Food & Wine recipe. Tastes even better the next day."
photo by stormylee photo by stormylee
photo by stormylee
Ready In:
1hr 30mins




  • In a large, heavy pot, combine the water, tomatoes, onion, lamb, chickpeas, lentils, olive oil, tomato paste and cumin.
  • Bring to a boil, stirring to dissolve the tomato paste.
  • Reduce the heat to low and simmer for 45 minutes, stirring occasionally.
  • Add the rice and simmer for 10 minutes.
  • In a small bowl, whisk 1 cup of the soup into the flour.
  • Whisk the slurry into the soup and simmer until thickened, about 15 minutes longer.
  • Stir in the parsley and cilantro.
  • Season the soup with salt and pepper and serve.
  • Serve with warm pita bread if desired.
  • The soup can be refrigerated for up to 3 days.

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  1. I was a little unsure of how this soup would turn out since the base is water and not broth and there are relatively few ingredients. It was delicious and hearty. Very nicely balanced too! I didn't alter it much - just used 1/4 cup arrowroot in lieu of the flour to make it gluten free. And here's the kicker. My children (6 and 10) each had 2 bowls!
  2. A wonderful, rich-tasting soup! I made a few small alterations (only 2 litres of water; 2 tbls of olive oil and 1 tbls of cumin) and instead of adding salt and pepper at the end, threw in two beef bouillon cubes and a handful of black peppercorns right at the start. The fresh herbs are a must, they really bring the flavours together! The servings are very generous - I think this makes more like 8-10 servings (it's a very hearty soup!), which is great, because this really is even better on the second day. :-) Thank you for sharing!


I was born and raised in Boston and continue to live here still. I met my hubby in 1986 and we've been together ever since. We have two children and my family is my passion. Pet peeves? Rudeness, laziness, greed, hatred, and bad manners of any kind. And for some reason, I can't stand listening to someone whistle!
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