Moroccan lentil soup with sausage

Name: Moroccan lentil soup with sausage
Total time: 35 min
Yield: 4
Ingredients: 1 tablespoon sunflower oil; 1 onion; 1 clove garlic; 2 teaspoon baharat; 1 liter chicken bouillon; 800 gram lentils; 400 gram tomato cubes; 1 eggplant; 2 chipolata sausage; 400 gram chickpea; 1 hand parsley

Ingredients

1 tablespoon sunflower oil
1 onion
1 clove garlic
2 teaspoon baharat
1 liter chicken bouillon
800 gram lentils

400 gram tomato cubes
1 eggplant
2 chipolata sausage
400 gram chickpea
1 hand parsley

Directions

Heat the oil in a soup pot and fry the onion and garlic for about 3 minutes. Add the baharat and fry briefly.
Pour the stock in the pan, add the lentils, tomatoes and eggplant and simmer for about 15 minutes. Meanwhile, bake the sausage in about 10 minutes around golden brown and done.
Add the chickpeas to the soup and warm through. Cut the sausage into slices.
Serve the soup with the sausage in large bowls and sprinkle with the parsley.
Tasty with toasted bread.