Ingredients with Measurements:
- 1 pound Merguez sausage, sliced
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1 cup dried green lentils, rinsed and drained
- 4 cups chicken or vegetable broth
- 1 can (14.5 ounces) diced tomatoes, undrained
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh cilantro, chopped
- Lemon wedges, for serving
Special equipment needed: None
Step-by-step instructions:
1. In a large pot or Dutch oven, cook the sliced Merguez sausage over medium heat until browned and crispy. Remove from the pot and set aside.
2. In the same pot, add the chopped onion, carrots, and celery. Cook until softened, about 5 minutes.
3. Add the minced garlic, ground cumin, paprika, ground coriander, ground cinnamon, and cayenne pepper. Cook for 1-2 minutes, stirring constantly, until fragrant.
4. Add the rinsed and drained lentils, chicken or vegetable broth, and diced tomatoes with their juices. Bring to a boil, then reduce heat to low and simmer for 25-30 minutes, or until the lentils are tender.
5. Season with salt and black pepper, to taste. Stir in the chopped parsley and cilantro.
6. Serve the soup hot with lemon wedges on the side. Top each bowl with the crispy Merguez sausage.
45 minutes
Temperature: Medium heat for cooking Merguez sausage, low heat for simmering soup
Serving size: 4-6 servings
Nutritional information:
- Calories: 360
- Fat: 17g
- Carbohydrates: 30g
- Fiber: 12g
- Protein: 24g
Substitutions for ingredients:
- Merguez sausage can be substituted with any spicy sausage of your choice.
- Dried green lentils can be substituted with brown or red lentils.
- Fresh parsley and cilantro can be substituted with dried herbs.
Variations:
- Add chopped kale or spinach to the soup for extra nutrition.
- Use canned chickpeas instead of lentils for a different texture.
- Add a dollop of plain Greek yogurt on top of each bowl for a creamy finish.
Tips and tricks:
- To save time, use pre-cooked lentils instead of dried lentils.
- Make a double batch and freeze the leftovers for a quick and easy meal later on.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a lemon wedge on the side.
Garnishes:
- Top each bowl with crispy Merguez sausage and chopped fresh herbs.
Pairings:
- Serve the soup with crusty bread or a side salad.
Suggested side dishes:
- Garlic bread
- Mixed green salad with a lemon vinaigrette
Troubleshooting advice:
- If the soup is too thick, add more broth or water until desired consistency is reached.
- If the soup is too thin, simmer for a few more minutes until it thickens.
Food safety advice:
- Make sure to cook the Merguez sausage until it is fully cooked and no longer pink in the middle.
Food history:
- Merguez sausage is a spicy North African sausage made with lamb or beef.
Flavor profiles:
- Spicy, savory, and hearty.
Serving suggestions:
- Serve the soup as a main course for lunch or dinner.
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Region: North African