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.
Preheat your instant pot, or regular pot on 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.
Sautee 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 cooking 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.
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.