Moroccan Harira Soup with Merguez Sausage
Ingredients
- 3/4 pound beef merguez sausage sliced
- 2 tablespoons olive oil
- 1 cup chopped onion
- 1 cup diced carrots
- 2 tablespoons chopped garlic
- 2 teaspoons grated fresh ginger
- 2 teaspoons anise seed
- 2 teaspoons ground coriander
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon turmeric
- 1/2 teaspoon saffron threads crumbled
- 1/2 teaspoon ground cinnamon
- 4 cups chicken stock
- 28 ounce can crushed or ground tomatoes
- 1 tablespoon lemon juice
- 1 cup uncooked brown lentils sorted
- 15 ounce can mixed fava beans and chickpeas undrained
- 1/4 cup uncooked cut fideo or vermicelli pasta
- 1/4 cup chopped cilantro
- 1/4 cup chopped Italian parsley
Instructions
- Chop or slice the merguez sausages and saute them in a soup pot in the oil with the onions, carrots, garlic, and ginger until the sausage browns and the onions soften.
- Add spices and cook briefly until fragrant.
- Stir in the chicken stock, tomatoes, lemon juice and uncooked lentils; bring to a boil, then reduce heat, cover and simmer for 45 minutes or until the lentil are tender.
- Stir in the can of mixed beans and the pasta and cook ten minutes more or until the pasta is done, stirring occasionally.
- Stir in the herbs before serving.
Notes
From the kitchen of palatablepastime.com
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