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Photo of Spicy lamb, lentil and chickpea soup by WW

Spicy lamb, lentil and chickpea soup

Total Time
1 hr 55 min
20 min
1 hr 35 min
This recipe serves 8 people, if you are cooking for 4 why not freeze half for later?


Olive oil

1 tbs

Brown onion

1 medium, finely chopped


2 stick(s), thinly sliced


1 medium, chopped

Diced lean lamb leg

480 g, fat trimmed (buy 600g)


2 clove(s), crushed

Fresh ginger

2 tsp, finely grated

Smoked paprika

½ tsp

Ground cumin

1 tsp

Ground turmeric

1 tsp

Canned diced tomatoes

400 g

Chicken stock

4 cup(s), (1 litre)

Lentils, canned, rinsed, drained

1 400g can

Canned chickpeas, rinsed and drained

1 400g can

Plain flour

¼ cup(s), (35g)

Baby spinach leaves

5 cup(s), (150g)

99% fat-free plain yoghurt

cup(s), (160g)


  1. Heat oil in a large saucepan over medium heat. Cook onion, celery and carrot, stirring, for 5 minutes or until softened. Add lamb and cook, stirring, for 5 minutes or until lamb is browned. Add garlic, ginger, paprika, cumin and turmeric and cook, stirring, for 1 minute or until fragrant.
  2. Add tomatoes, stock and 2 cups (500ml) water and bring to the boil. Reduce heat and simmer, covered, for 45 minutes. Add lentils and chickpeas and simmer, covered, for 30 minutes or until lamb is tender.
  3. Combine flour and ½ cup (125ml) water in a small bowl until smooth. Stir flour mixture into soup. Cook, stirring, until soup boils and thickens slightly. Stir in spinach (if serving 4, see Notes). Serve topped with yoghurt.


To freeze: Transfer half the soup to 1 large or 4 individual airtight containers (leave a 2–3cm gap at the top for expansion). Freeze for up to 3 months. Defrost in fridge overnight. Reheat in a large saucepan over medium heat, stirring, until hot. Serve topped with half the yoghurt as per recipe. You only need half the yoghurt if freezing half this recipe. SERVING SUGGESTION: Toasted Turkish bread.