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Mimitomany
Moroccan lentil soup with sausage
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Ingredients
Directions
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Heat the oil in a soup pot and fry the onion and garlic for about 3 minutes. Add the baharat and fry briefly.
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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.
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Add the chickpeas to the soup and warm through. Cut the sausage into slices.
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Serve the soup with the sausage in large bowls and sprinkle with the parsley.
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Tasty with toasted bread.
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30 minMain dish(roma) tomatoes, fresh basil, mild olive oil, balsamic vinegar, shallots, capers, tuna steaks, freshly ground sea salt and black pepper, ciabatta, tapenade of black olives,tuna with tomato-basil sauce -
15 minMain dishonions, courgettes, (olive oil, chicken broth tablet, minced beef, puree à la minute, sour cream,zucchini stew -
20 minMain dishoil, minced beef, Red onion, green bean, baking flour, Indian curry paste, coconut milk,curry minced meat with crispy vegetables -
15 minMain dishfresh green beans, traditional olive oil, bacon strips, chilled sun-dried tomatoes, unsalted cashew nuts,green beans with bacon
Nutrition
480Calories
Fat28% DV18g
Protein52% DV26g
Carbs16% DV47g
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