Moroccan lentil soup with sausage

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.