Moroccan American Lamb and Turmeric Lentil Soup
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Recipe Provided By
"Two Purple Figs"Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Servings
6 servings
Ingredients
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
Garnish:
- Chopped chilies, chopped tomatoes, Greek yogurt
Directions
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
