Moroccan Lentil Risotto with Lamb Merguez Sausage and Cucumber Lemon Yogurt

Lentils:

• 1 tbsp vegetable oil such as canola
• 340 grams lamb sausages merguez is preferred, equals about 3 medium links of sausage
• 2 cups dried green lentils well rinsed and picked over
• 6 cups low sodium broth chicken or vegetable
• 1 medium yellow onion finely diced
• 4 cloves garlic minced
• 2 inch piece of fresh ginger peeled and finely grated
• 1 tsp paprika
• 2 tsp ground coriander
• 2 tsp cumin
• 1 tsp Turmeric
• 1/2 tsp crushed red pepper flakes
• 1 tsp black pepper
• 1/2 tsp kosher salt
• 1 tbsp tomato paste
• 1.5 cups chopped tomatoes or 1 x 400 ml can of diced tomatoes
• 1 cup parsley chopped
• 1/2 cup cilantro chopped
• 2 tbsp preserved lemon chopped

Cucumber Yogurt:

• 1/4 Long English Cucumber finely chopped
• 2 tbsp parsley chopped
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 3/4 cup Greek yogurt
• salt and pepper to taste