Paul's Apple, Lamb and Lentil Soup

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Paul C. Glenn 0

"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 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 746 kcal
  • 37%
  • Fat:
  • 16.9 g
  • 26%
  • Carbs:
  • 56.8g
  • 18%
  • Protein:
  • 81.3 g
  • 163%
  • Cholesterol:
  • 197 mg
  • 66%
  • Sodium:
  • 209 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  • Ready In

  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.



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.

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