Arabian Merguez Vegetable Pan
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 cup rice (basmati or parboiled)
- 4 Merguez
- 3 peppers
- 1 zucchini
- 2 carrot (s)
- 2 onions)
- 0.5 ½ cup lentils, red
- 1 can tomatoes, chunky
- 1 cup vegetable broth
- 2 teaspoons Ras el Hanout or Baharat
- salt and pepper
- some stalks mint
- 2 tablespoon oil for frying
Print Recipe
Pin Recipe Instructions
- Cut the peppers and zucchini into cubes, peel the carrots and onions and also cut them into small cubes. Cut the merguez sausages into approx. 1 cm wide slices. In a large, deep pan fry the onions briefly in hot oil and add the vegetables and sausage. Fry the vegetables and sausage slices for approx. 5 - 10 minutes, stirring occasionally. In the meantime, cook the rice according to the instructions on the packet.
- Add the canned tomatoes, broth and raw lentils to the pan and stir in. Season with Ras el-Hanout and simmer for about another 10 minutes. The dish is ready as soon as the lentils become soft. Season the dish with salt and pepper, serve on rice and pour the fresh mint over it.
- It goes well with flatbread. The dish can be varied with chickpeas, eggplant, fennel or other vegetables.
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