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 disholive oil, onion, celery, winter carrot, tomato, penne, eggplant, parsley, hard goat cheese,pasta with tomato-aubergine sauce -
20 minMain dishwinter carrot, sunflower oil, Red onion, fresh green beans, lemon, tahini sesame paste, mild yogurt, canned chickpeas, salmon fillet, arugula,chickpea salad with salmon -
40 minMain dishfish fond, white vermouth, olive oil, shallot, carrots, black olives without pit, lemon, fresh parsley, scholfilets, creme fraiche, mature cheese,gratinated plaice rolls with vermouth sauce -
15 minMain dishtagliatelle, green asparagus, olive oil, oyster mushroom, onion, pasta sauce truffle and cream, Parmesan cheese,tagliatelle with 'truffles and cream' pasta sauce
Nutrition
480Calories
Fat28% DV18g
Protein52% DV26g
Carbs16% DV47g
Loved it