Arabic merguez and vegetable pan

Ingredients for 4 servings:

• 1 cup rice (basmati or parboiled)
• 4 Merguez
• 3 peppers
• 1 m.-large zucchini
• 2 carrots
• 2 onions
• ½ cup(s) lentils, red
• 1 can tomatoes, chopped
• 1 cup vegetable broth
• 2 tsp Ras el Hanout or Baharat
• salt and pepper
• a few sprigs of mint
• 2 tbsp oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

quick and easy

Dice the peppers and zucchini, peel the carrots and onions, and also dice them. Cut the merguez sausages into slices about 1 cm wide. Briefly fry the onions in hot oil in a large, deep pan and add the vegetables and sausage. Fry the vegetables and sausage slices for about 5-10 minutes, stirring occasionally. Meanwhile, cook the rice according to the package instructions. 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 once the lentils have softened. Season with salt and pepper, serve over rice, and garnish with fresh mint. Serve with flatbread. This dish can be varied with chickpeas, eggplant, fennel, or other vegetables.