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Spicy lamb, chickpea and lentil soup

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This easy, Indian-style soup is a must-try for dinner. Packed with juicy lamb and veggies, it’s a delicious dish that will keep the whole family happy.

  • Serves4
  • Cook time1 hour 10 minutes
  • Prep time15 minutes
Spicy lamb, chickpea and lentil soup


  • 2 tbs olive oil
  • 1 brown onion, finely chopped
  • 1 carrot, peeled, coarsely chopped
  • 500g Coles Australian Diced Lamb
  • 2 garlic cloves, crushed
  • 2 tsp finely grated ginger
  • 2 tsp ground cumin
  • 1 tsp turmeric
  • 400g can diced tomatoes
  • 3 cups (750ml) chicken stock
  • ½ cup (100g) dried red lentils
  • 400g can chickpeas, drained, rinsed
  • 2 tbs plain flour
  • ¾ cup coarsely chopped coriander
  • ½ cup (140g) Greek-style yoghurt
  • Coriander sprigs, to serve
  • Crusty bread, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat the oil in a large saucepan over medium heat. Add onion and carrot, and cook, stirring, for 5 mins or until softened. Add the lamb and cook, stirring, for 5 mins or until lamb is browned. Add the garlic, ginger, cumin and turmeric. Cook, stirring, for 1 min or until fragrant.
  2. Step 2

    Add the tomato, stock and 3 cups (750ml) water and bring to the boil. Reduce heat to low and simmer, covered, for 20 mins. Add the lentils and chickpeas and simmer, covered, for 45 mins or until lamb is tender.
  3. Step 3

    Stir the flour with 1/3 cup (80ml) water in a small bowl until smooth. Add the flour mixture to the soup and stir to combine. Increase heat and cook, stirring, for 5 mins or until soup boils and thickens slightly. Remove from heat and stir in the chopped coriander. Season with salt and pepper. Divide among serving bowls and top with a dollop of yoghurt. Sprinkle with coriander sprigs and serve with crusty bread.