Moroccan American Lamb & Turmeric Lentil Soup


June 27, 2022

Recipe provided by Moroccan Lentil Soup • Instant Pot Lentil Soup Video | Two Purple Figs, courtesy of the American Lamb Board (Moroccan American Lamb and Turmeric Lentil Soup | American Lamb).

  • Prep: 5 mins
  • Cook: 30 mins



1 tbsp Olive oil

1 Red onion, diced

4 cloves Garlic, minced

1 lb Ground American lamb

1 tsp Salt & pepper, each

1/2 tsp Nutmeg

1 tsp Turmeric

1/2 tsp Cumin

1 tsp Paprika

3 tbsp Canned tomato paste

Slice of 1 lime

2 tbsp Cilantro, minced

1 cup Brown or black lentils

3/4 cup Barley

4 cups Mixture of broth/stock (any flavor) & water

2/3 cup White beans

1 cup Chickpeas

1/4 cup Cilantro

1/2 cup Water, if needed


Chilis, chopped

Tomatoes, chopped

Greek yogurt


1Preheat your instant pot, or regular pot on the a medium high heat. Add the olive oil and sauté the onions for 2 minutes until they start to soften, then add the garlic and lamb. Start seasoning the lamb and add the salt, pepper, nutmeg, turmeric, paprika and cumin. sauté the lamb for 5 minutes until cooked.

2Add in a slice of lime, cilantro and tomato paste and mix them in with the lamb mixture. Then add in the lentils, barley and liquids.

3Cover your pot and allow the lentils and barley to cook through.

4If using an instant pot, set it to pressure cooker and set it to 25 minutes, and if you’re using a pressure cooker, also set it to 20-30 mins most. If you’re making the soup on the stove, then allow the mixture to boil , lower the heat to medium low, cover the pot and allow the soup to cook for 40-50 minutes until the lentils cook through.

5 Add the beans and chickpeas, plus an extra half cup of water if needed** and cover the pot for another 10 mins. At that point, add some cilantro and serve!

6Garnish the soup with chilies, tomatoes and Greek yogurt. Enjoy!