Instant Pot Spicy Moroccan Lamb and Lentil Soup
By Lawman JohnsonPublished on May 18, 2022
Time
1 hour
Yield
Serves 6 to 8
Ingredients
Before You Begin
We prefer French green lentils, or lentilles du Puy, for this recipe, but it will work with any type of lentil except red or yellow. We like to use our homemade Harissa, but you can substitute store-bought harissa, though spiciness can vary greatly. Serve with yogurt, if desired.
Instructions
- Pat lamb dry with paper towels and sprinkle with ¼ teaspoon salt and pepper. Using highest sauté function, heat oil in Instant Pot for 5 minutes (or until just smoking). Place lamb in pot and cook until well browned on first side, about 4 minutes; transfer to plate.
- Add onion and remaining ½ teaspoon salt to fat left in pot and cook, using highest sauté function, until softened, about 5 minutes. Stir in harissa and flour and cook until fragrant, about 30 seconds. Slowly whisk in broth, scraping up any browned bits and smoothing out any lumps. Stir in lentils, then nestle lamb into multicooker and add any accumulated juices.
- Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 10 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
- Transfer lamb to cutting board, let cool slightly, then shred into bite-size pieces using 2 forks; discard excess fat and bones. Stir lamb and chickpeas into soup and let sit until heated through, about 3 minutes. Season with salt and pepper to taste. Top individual portions with tomatoes and sprinkle with cilantro. Serve, passing extra harissa separately.
Time
1 hourYield
Serves 6 to 8Ingredients
Ingredients
Ingredients
Why This Recipe Works
For this recipe, we looked to our pantry for accessible, impactful flavor builders and chose harissa— a superspicy paste of hot chiles, spices, garlic, and olive oil. We browned lamb shoulder chops as our meat, then bloomed the aromatics in the rendered fat to achieve a sweet and smoky base. The Instant Pot ensured the lamb and lentils finished cooking at the same rate under pressure, and once the lamb was done, we shredded it and stirred it back into the pot along with canned chickpeas. Fresh tomatoes added just the right amount of sweetness and acidity, while a sprinkle of cilantro provided a bright, fresh finish.
Before You Begin
We prefer French green lentils, or lentilles du Puy, for this recipe, but it will work with any type of lentil except red or yellow. We like to use our homemade Harissa, but you can substitute store-bought harissa, though spiciness can vary greatly. Serve with yogurt, if desired.
Instructions
- Pat lamb dry with paper towels and sprinkle with ¼ teaspoon salt and pepper. Using highest sauté function, heat oil in Instant Pot for 5 minutes (or until just smoking). Place lamb in pot and cook until well browned on first side, about 4 minutes; transfer to plate.
- Add onion and remaining ½ teaspoon salt to fat left in pot and cook, using highest sauté function, until softened, about 5 minutes. Stir in harissa and flour and cook until fragrant, about 30 seconds. Slowly whisk in broth, scraping up any browned bits and smoothing out any lumps. Stir in lentils, then nestle lamb into multicooker and add any accumulated juices.
- Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 10 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
- Transfer lamb to cutting board, let cool slightly, then shred into bite-size pieces using 2 forks; discard excess fat and bones. Stir lamb and chickpeas into soup and let sit until heated through, about 3 minutes. Season with salt and pepper to taste. Top individual portions with tomatoes and sprinkle with cilantro. Serve, passing extra harissa separately.
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