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Photo of Middle Eastern lamb and red lentil soup by WW

Middle Eastern lamb and red lentil soup

2 - 5
PersonalPoints™ per serving
Total Time
40 min
10 min
30 min


Lean lamb leg steak

350 g, cut into 1cm pieces

Brown onion

1 medium, finely chopped


2 large, diced


2 stick(s), chopped


2 clove(s), crushed

Ground cumin

2 tsp

Dried chilli flakes

½ tsp

Dry lentils

1 cup(s), (200g) red vatriety, rinsed, drained

Oil spray

1 x 3 second spray(s)


  1. Lightly spray a large saucepan with oil and heat over high heat. Cook lamb, stirring, for 3 minutes or until browned. Transfer to a plate.
  2. Cook onion, carrot and celery, stirring, for 5 minutes or until softened. Add garlic, cumin and chilli and cook, stirring, for 30 seconds or until fragrant. Add lentils and 1 litre (4 cups) water and bring to the boil. Reduce heat and simmer, covered, for 15 minutes or until lentils are tender and soup has thickened.
  3. Add lamb and simmer for 1 minute or until heated through. Season with salt and pepper to serve.


SERVING SUGGESTION: Chopped fresh coriander. TIP: Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. Reheat soup in the microwave or in a saucepan on the stovetop, adding a little extra water if too thick. Swap it: Lamb for 350g skinless chicken breast fillet (thinly sliced).