Filter
Reset
Sort ByRelevance
Mimitomany
Moroccan lentil soup with sausage
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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.
-
25 minMain dishwinter carrot, shallot, garlic, cumin seed, traditional olive oil, fusilli, press orange, white balsamic vinegar, feta, fresh fresh mint,pasta salad with feta, colored carrot and orange
-
30 minMain disholive oil, salami, onion, potatoes, fresh thyme, chicken bouillon, zucchini, Red pepper, lemon juice, soft goat cheese,potato soup with salami and goat cheese
-
15 minMain dishfresh ginger, shiitake, mix for English beef tail soup, tap water, fresh oriental wok vegetables, fresh mihoen, bean sprouts, lime, fish sauce,oriental oxtail soup
-
30 minMain dishwinter carrot, parsnip, oil, onion, savoy, green coal, leeks, shiitake, garlic, vegetable stock, cornstarch, ketjapmarinade, unsalted peanut, pistachios, walnut, coconut grater, coconut shavings, Brown sugar, chilli pepper flakes,crispy winter vegetables with coconut nut crunch
Nutrition
480Calories
Fat28% DV18g
Protein52% DV26g
Carbs16% DV47g
Loved it