Re: Soup!
I invented this. To the best of my knowledge they do not have collards in Morocco; you could also use spinach or any dark green leafies that tickle your fancy.
The merguez sausage is essential. It's available in specialty stores. I have tried making this soup with ground lamb, and it was not a success -- the lambiness permeated everything unpleasantly. If you wanted to I think you could make little lamb meatballs and fry them, then add them at the end, if you can't find merguez anywhere.
Moroccan-ish Lentil Soup with Merguez Sausage and Greens
Couple tablespoons EVOO
1 small onion, 2 stalks celery, 1 large carrot, chopped
1 tsp each cumin, coriander and turmeric
2-3 cloves garlic, chopped
Chicken or vegetable broth -- start with 1 quart, but you may add more
1 cup lentils
Bay leaf
1 bunch collard greens, washed well, woody stalks removed, roughly chopped
1/4 lb merguez sausage, roughly chopped (you could add more if you like lamb more than I do)
S&P
For topping:
Plain whole-milk yogurt (I like goat yogurt)
3 tbsp chopped fresh mint
In partially covered soup kettle, sweat mirepoix (that's the onion, carrot and celery) in EVOO over medium heat. When almost soft, add spices and continue to cook, stirring occasionally, until mirepoix is limp and transparent. Add garlic and cook until fragrant. (The garlic MUST. NOT. BURN.)
Add 1 quart broth and bay leaf and bring to a simmer. Add lentils and simmer, uncovered, until lentils are half-done. If too much liquid boils off or is absorbed, add more -- this should be quite loose, not porridge-y as lentil soup can be.
When lentils are halfway done, add collards and continue to simmer. When lentils are well and truly done, add sausage and simmer until sausage is warmed through. Remove bay leaf. Add S&P to taste. (I always use red pepper flakes instead of black pepper, but this shouldn't be excessively spicy.)
Mix yogurt and mint in a small bowl. Serve soup with a dollop of minty yogurt on top.
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