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 dishchicken breast, mushrooms, mie, steam vegetables broccoli, (olive oil, mix for tjaptjoi,tjaptjoi with steamed vegetables and chicken -
10 minMain dishgreen pestodressing, whipped cream, chicken breast, avocados, Celery Salad, salt, shawarma sandwiches,chicken-avocado salad -
20 minMain dishspicy grilled marinated salmon, wild and white rice, green asparagus tips, lime, olive oil, wok vegetables coarsely cut, Sesame seed,marinated salmon with wild sesame rice -
25 minMain dishpandan rice, onions, courgettes, fresh parsley, raisins, butter, salmon fillet, fish bouillon tablet, balsamic vinegar, olive oil,salmon in balsamic vinegar with zucchini
Nutrition
480Calories
Fat28% DV18g
Protein52% DV26g
Carbs16% DV47g
Loved it