Djari Bou Marq (Algerian Lentil and Sausage Soup)
A hearty and flavorful Algerian soup featuring tender lentils, spiced lamb sausage (merguez), and aromatic vegetables. It's a comforting and nutritious dish often enjoyed during cooler months.
🧂 Ingredients
- 1 cup Brown or green lentils(rinsed and picked over)
- 400 g Merguez sausage(lamb or beef, casings removed and crumbled, or sliced)
- 2 tbsp Olive oil
- 1 large Onion(finely chopped)
- 2 medium Carrots(peeled and diced)
- 2 medium Celery stalks(diced)
- 3 cloves Garlic cloves(minced)
- 1 can (14.5 oz) Diced tomatoes(undrained)
- 6 cups Vegetable or chicken broth
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 0.5 tsp Smoked paprika
- 0.25 tsp Cayenne pepper(or to taste)
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
- 0.25 cup Fresh cilantro or parsley(chopped, for garnish)
- Lemon wedges(for serving)
👨🍳 Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add the merguez sausage (if using casings, remove them first) and cook, breaking it up with a spoon, until browned. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
- 2
Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 8-10 minutes.
- 3
Stir in the minced garlic, cumin, coriander, smoked paprika, and cayenne pepper. Cook for 1 minute more until fragrant.
- 4
Add the rinsed lentils, diced tomatoes (with their juice), and broth to the pot. Bring to a boil, then reduce heat, cover, and simmer until the lentils are tender, about 30-40 minutes.
- 5
Return the cooked merguez sausage to the pot. Stir well and season with salt and black pepper to taste. Simmer for another 5-10 minutes to allow the flavors to meld.
- 6
Ladle the soup into bowls. Garnish with fresh cilantro or parsley and serve with lemon wedges on the side.
💡 Tip: A squeeze of fresh lemon juice brightens the flavors.
💡 Pro Tips
- ✓For a spicier soup, add more cayenne pepper or a pinch of red pepper flakes.
- ✓If you can't find merguez, use another spicy lamb or beef sausage, or omit and add extra spices.
- ✓Soaking the lentils for a few hours can reduce cooking time, but it's not strictly necessary for this recipe.
- ✓This soup thickens as it cools. Add a little more broth or water when reheating if needed.
🔄 Variations
- Add a can of drained chickpeas for extra protein and texture.
- Stir in a handful of spinach or kale during the last 5 minutes of cooking.
- For a vegetarian version, omit the sausage and add more vegetables like zucchini or bell peppers.