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Moroccan Lamb and Turmeric Lentil Soup

This Moroccan Lamb and Turmeric Lentil soup is comfort in a bowl. And while it’s categorized as a soup, it’s a full meal on its own.

Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 6 servings
Calories: 510 kcal
Course: Main Course

Ingredients

Soup:
  • 1 tablespoon olive oil
  • 1 red onion diced
  • 4 cloves garlic minced
  • 1 pound ground American lamb
  • 1 teaspoon each of salt and pepper
  • 1/2 teaspoon nutmeg
  • 1 teaspoon Turmeric
  • 1/2 teaspoon cumin
  • 1 teaspoon paprika
  • 3 tablespoons canned tomato paste
  • 1 slice lime
  • 2 tablespoons minced cilantro
  • 1 cup brown or black lentils
  • 3/4 cup barley
  • 4 cups liquid a mixture of broth/stock (any flavor you prefer) and water.
  • 2/3 cup White beans
  • 1 cup chickpeas
  • 1/4 cup cilantro
  • **extra half cup of water if needed
Garnish:
  • chopped chilies
  • chopped tomatoes
  • Greek yogurt

Notes

  • The beauty of this soup recipe is that anything would be great to add here. Something like fresh kale, spinach, carrots, or sweet potatoes. 
  • Just add them halfway after you add the lentils because the lentils need to cook the longest.
  • I love finishing off my lamb lentil soup with some cooling Greek yogurt, chopped chilies, cilantro, and tomatoes. This is certainly optional, but it really does give your lentil soup a nice contrast in texture and freshness.
  • The beauty of this soup recipe is that anything would be great to add here. Something like fresh kale, spinach, carrots, or sweet potatoes. Just add them halfway after you add the lentils because the lentils need to cook the longest.
  • I love finishing off my lamb lentil soup with some cooling Greek yogurt, chopped chilies, cilantro, and tomatoes. This is certainly optional, but it really does give your lentil soup a nice contrast in texture and freshness.
  • As a liquid, I like to add a mix of broth and water to give the lentil soup extra flavor!
  • The beauty of this soup recipe is that anything would be great to add here. Something like fresh kale, spinach, carrots, or sweet potatoes. Just add them halfway after you add the lentils because the lentils need to cook the longest.