Name: Moroccan American Lamb & Turmeric Lentil Soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 6 servings
Ingredients: 1 tbsp Olive oil; 1 Red onion, diced; 4 Garlic, minced; 1 lb Ground American lamb; 1 tsp Salt & pepper, each; 0.50 tsp Nutmeg; 1 tsp Turmeric; 0.50 tsp Cumin; 1 tsp Paprika; 3 tbsp Canned tomato paste; Slice of 1 lime; 2 tbsp Cilantro, minced; 1 cup Brown or black lentils; 0.75 cup Barley; 4 Mixture of broth/stock (any flavor) & water; 0.67 cup White beans; 1 cup Chickpeas; 0.25 cup Cilantro; 0.50 cup Water, if needed; Chilis, chopped; Tomatoes, chopped; Greek yogurt

CategoryGround Lamb

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).

Yields6 Servings

Prep Time5 minsCook Time30 minsTotal Time35 mins

Soup

1 tbsp Olive oil

1 Red onion, diced

4 Garlic, minced

1 lb Ground American lamb

1 tsp Salt & pepper, each

0.50 tsp Nutmeg

1 tsp Turmeric

0.50 tsp Cumin

1 tsp Paprika

3 tbsp Canned tomato paste

Slice of 1 lime

2 tbsp Cilantro, minced

1 cup Brown or black lentils

0.75 cup Barley

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

0.67 cup White beans

1 cup Chickpeas

0.25 cup Cilantro

0.50 cup Water, if needed

Garnish

Chilis, chopped

Tomatoes, chopped

Greek yogurt

Preheat 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.

Add 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.

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

If 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.

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!

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

Ingredients