Wheat Free Lamb and Barley Soup with Turmeric and Ginger
Total time2 hr
Prep time20 min
Cook time1 hr 40 min
4.5(20)
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Learn more →Ingredients
6 servings
- 2 tbsp extra virgin olive oil
- 1 ½ lb boneless lamb shoulder, cut into 1-inch cubes
- 1 tsp salt, plus more to taste
- ½ tsp black pepper, plus more to taste
- 1 medium yellow onion, finely diced
- 3 medium carrots, peeled and sliced into ½-inch rounds
- 3 stalks celery, sliced ½-inch thick
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 ½ tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp ground cinnamon
- 1 can (14 oz) diced tomatoes
- 6 cups low-sodium chicken broth
- ⅔ cup pearl barley, rinsed
- 2 medium parsnips, peeled and cut into ¾-inch pieces
- 2 cups baby spinach
- 1 tbsp fresh lemon juice
- ¼ cup fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Pat the lamb cubes dry with paper towels and season all over with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a 6-quart Dutch oven over medium-high heat until shimmering.
- 2
Working in two batches to avoid crowding, add the lamb in a single layer and sear undisturbed for 3–4 minutes per side until deep brown on at least two sides, then transfer to a plate. Repeat with the remaining lamb.
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