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+ servings

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
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Samantha


  • Lentils:
  • 1 tbsp vegetable oil
  • 3 lamb sausages merguez is preferred
  • 2 cups dried green lentils well rinsed and picked over
  • 6 cups low sodium broth chicken or vegetable
  • 1 yellow onion finely diced
  • 4 garlic cloves minced
  • 2 " 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 chili flakes
  • 1 tsp black pepper
  • 1/2 kosher salt
  • 1 tbsp tomato paste
  • 1.5 cups chopped tomatoes or 1 x 400 ml can of diced tomatoes
  • 1 cup chopped parsley
  • 1/2 cup chopped cilantro
  • 2 tbsp chopped lemon preserves
  • Cucumber Yogurt:
  • 1/4 of a long cucumber finely chopped
  • 2 tbsp chopped parsley
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 3/4 cup Greek Yogurt
  • Lots of salt and pepper to taste


  1. Lentils:
  2. In a large sauce pan heat broth to a low simmer and keep warm near your lentil pot.
  3. 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.
  4. Reduce heat to medium, add onion, and cook for 2-3 minutes until softened. Add garlic and cook stirring for 1 minute.
  5. 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).
  6. 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.
  7. 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.
  8. 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.
  9. Yogurt:
  10. Add all ingredients to a bowl and mix until well combined. Let sit for 5-10 minutes to allow flavours to meld.
  11. To serve, place risotto in a shallow bowl  and top with yogurt.