Merguez are a spicy North African lamb sausage. They add a smoky heat to lentil soup.
Recipe by: Emily Paster
Emily is the author of the food and parenting blog West of the Loop, named a Top Mommy Blog by Time Out Chicago Kids. She is also a regular contributor to Chicago Parent magazine.
INGREDIENTS - 6 servings
1 lb Lentils green French
1 Onion chopped
3 Tubs Carrots peeled and diced
3 Whole Celery ribs, chopped
3 Cloves Garlic minced
1 can Tomatoes
6 Pints Chicken Stock
2 Teaspoons Cumin
2 Teaspoons coriander
1 Pinch Cayenne pepper
2 Tablespoons Red Wine Vinegar can substitute with raw apple cider vinegar
3 Tablespoons Olive Oil
Soak lentils in boiling water, 15 minutes. Meanwhile, remove merguez sausage meat from casings and brown in a large stock pot. When meat is browned, remove and set aside. Add olive oil to stock pot over medium heat. Saute onions, garlic, carrots and celery until tender and translucent. Add spices and salt and pepper. Saute a few more minutes until fragrant. Add tomatoes with their juice and bring to a boil. Reduce heat and simmer until thickened, 15 minutes. Add lentils and chicken stock. Bring to a boil, then reduce heat and simmer until lentils are soft, about 45 minutes. Return browned sausage meat to soup. Simmer until warmed through. Add red wine vinegar and serve.
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