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Paul's Apple, Lamb and Lentil Soup

Rated as 3 out of 5 Stars

"This hearty, savory soup was born when I threw together a bunch of ingredients I had lying around. It makes a perfect dinner on a rainy or snowy day."
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2 h 30 m servings 746
Original recipe yields 6 servings


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  1. Trim lamb shoulder steak from bones and set aside bones. Cut steak into 1 inch cubes and set aside. Place shoulder and neck bones in a large stockpot and cover with water; simmer bones over medium high heat for 1 to 1 1/2 hours. Remove bones from stockpot and discard. Reserve liquid.
  2. Add the cubed lamb, lentils, onions, garlic and thyme to the liquid in the stockpot; cook over medium heat for 15 minutes. Add apples and wine to the stockpot and cook another 15 minutes, or until lentils and lamb are tender. Season with salt and pepper. Serve in bowls sprinkled with cilantro.

Nutrition Facts

Per Serving: 746 calories; 16.9 56.8 81.3 197 209 Full nutrition

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Recipe name should be changed to Paul's Lamb and Lentil Soup and SKIP the apples. When I read the recipe I knew I would not be putting apples in it, and that was confirmed by the one review prio...

Did not enjoy this soup. The flavours of the apple and wine did not blend well with the lamb.