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.
Our Privacy Statement has been updated and provides important information on how we collect, use, transfer and store your personal data.
to read more. Your privacy and personal information are important to us and we treat them with care.