Moroccan American Lamb and Turmeric Lentil Soup

Prep Time

5 min

Cook Time

30 min

Total Time

35 min


6 servings

Moroccan American Lamb and Turmeric Lentil Soup



  • 1 tablespoon olive oil
  • 1 red onion, diced
  • 4 garlic cloves, minced
  • 1 pound ground American Lamb
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cumin
  • 1 lime, sliced
  • 3 tablespoons canned tomato paste
  • 2 tablespoons minced cilantro
  • 1 cup brown or black lentils
  • 3/4 cup barley
  • 4 cups mixture of broth/stock (any flavor you prefer) and water
  • 1 cup chickpeas
  • 2/3 cup white beans
  • 1/4 cup cilantro


  • Chopped chilies, chopped tomatoes, Greek yogurt


Preheat instant pot or regular pot to medium-high. Add oil and onions; sauté for 2 minutes until onions start to soften. Add garlic and lamb; add salt, pepper, turmeric, paprika, nutmeg and cumin. Sauté lamb for 5 minutes until cooked. Add in a slice of lime, tomato paste and cilantro; mix in with the lamb mixture. Add in lentils, barley and broth/water mixture. Cover pot; allow lentils and barley to cook through. If using an instant pot, set to pressure cooker for 25 minutes. If using a pressure cooker, set to 20 to 30 minutes. If using the stovetop, allow mixture to boil. Lower heat to medium-low; cover pot and cook 40 to 50 minutes until lentils cook through. For any method, add chickpeas and beans, plus an extra 1/2 cup water if needed; cover pot, cook for additional 10 minutes. Add cilantro. 

Serve garnished with chilies, tomatoes and yogurt.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

two bowls of Moroccan American Lamb and Turmeric Lentil Soup
Moroccan American Lamb and Turmeric Lentil Soup
thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.

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