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Moroccan Lentil Risotto with Lamb Merguez Sausage and Cucumber Lemon Yogurt

Lentils made with a risotto technique to create a wonderfully textured dish bursting with Moroccan flavours.
Course Dinner
Cuisine Mediterranean
Keyword lentil recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 servings
Calories 769 kcal
Author Samantha

Ingredients

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
US Customary - Metric

Instructions

Lentils:

  1. In a large sauce pan heat broth to a low simmer and keep warm near your lentil pot.
  2. In a large skillet, heat oil to medium-high heat and add sausage. Cook for 6-8 minutes, until browned and starting to crisp, breaking up with the back of a wooden spoon (or use a potato masher for greater efficiency). Remove sausage from pan leaving drippings behind.
  3. Reduce heat to medium, add onion, and cook for 2-3 minutes until softened. Add garlic and cook stirring for 1 minute.
  4. Add lentils, all spices, salt, and pepper stirring for 1 minute. (This allows the lentils to be come intensified with all the various flavour notes of the spices).
  5. Add tomato paste and cook, stirring, until slightly browned, about 1-2 minutes.  Add tomatoes and their juices and cook, stirring occasionally to scrape the bits from the bottom of pan, for 2 minutes.
  6. Start adding the broth 1 to 2 ladles full at a time, allowing the liquid to be absorbed between each addition. Be sure to stir the broth in to distribute it evenly.
  7. With 2 ladles left add the lamb sausage back into the pan. Continue to add the remaining ladles of broth. Once all the broth is absorbed remove from heat and add in lemon preserves, parsley, and cilantro.

Yogurt:

  1. Add all ingredients to a bowl and mix until well combined. Let sit for 5-10 minutes to allow flavours to meld.
  2. To serve, place risotto in a shallow bowl  and top with yogurt.
Nutrition Facts
Moroccan Lentil Risotto with Lamb Merguez Sausage and Cucumber Lemon Yogurt
Amount Per Serving
Calories 769 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 9g56%
Trans Fat 0.2g
Polyunsaturated Fat 5g
Monounsaturated Fat 14g
Cholesterol 63mg21%
Sodium 1137mg49%
Potassium 1964mg56%
Carbohydrates 76g25%
Fiber 33g138%
Sugar 8g9%
Protein 51g102%
Vitamin A 2193IU44%
Vitamin C 43mg52%
Calcium 209mg21%
Iron 12mg67%
* Percent Daily Values are based on a 2000 calorie diet.