Step 1

In a large sauce pan heat broth to a low simmer and keep warm near your lentil pot.

Step 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.

Step 3

Reduce heat to medium, add onion, and cook for 2-3 minutes until softened. Add garlic and cook stirring for 1 minute.

Step 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).

Step 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.

Step 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.

Step 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.

Step 8

Add all ingredients to a bowl and mix until well combined. Let sit for 5-10 minutes to allow flavours to meld.

Step 9

To serve, place risotto in a shallow bowl  and top with yogurt.