Merguez Sausage and Cumin Lentils with Dandelion Greens
Merguez Sausage and Cumin Lentils with Dandelion Greens

Hello everybody, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, merguez sausage and cumin lentils with dandelion greens. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Merguez Sausage and Cumin Lentils with Dandelion Greens Lance Wilson Nyack, NY Taken from Sasha Marx on Serious Eats, this stew/braise is hearty for an evening you get home a little early from work. For a simple, one-pan weeknight dinner recipe, we simmer green lentils with earthy toasted cumin seeds, tomatoes, and chicken stock. Paired with meaty sausage, it delivers a sweet heat that's balanced by a last-minute addition of bitter wilted dandelion greens. [Photograph: Vicky Wasik]For a simple, one-pan weeknight dinner recipe, we simmer green lentils with earthy toasted cumin seeds, tomatoes, and chicken stock. Paired with meaty sausage, it delivers a sweet heat that's balanced by a last-minute addition of bitter wilted dandelion greens.

Merguez Sausage and Cumin Lentils with Dandelion Greens is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Merguez Sausage and Cumin Lentils with Dandelion Greens is something that I have loved my whole life.

To begin with this recipe, we have to prepare a few components. You can cook merguez sausage and cumin lentils with dandelion greens using 13 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Merguez Sausage and Cumin Lentils with Dandelion Greens:
  1. Take 2 Tbsp olive oil
  2. Take 1 lb merguez sausages
  3. Prepare 2 tsp whole cumin seeds
  4. Take 1 onion, diced
  5. Prepare 1 fresh cayenne, diced or 1/2 tsp dried red chile flakes
  6. Make ready 4 cloves garlic, minced
  7. Get 3 cups chicken stock
  8. Make ready 28 oz can of whole peeled tomatoes, crushed
  9. Get 2 Tbsp fresh oregano, minced
  10. Get 1 cup dry lentils
  11. Get 1 bunch dandelion greens
  12. Prepare 2 tsp sherry vinegar
  13. Make ready 1/2 cup cilantro

Heat the oil in a pan. Add the sausage and cook until golden brown on all sides and fully cooked. Add sliced sausage, and season with cumin, salt and pepper. Instead of the expected pasta or Florentine beef, I poured a Chianti Classico alongside a casserole of nutty lentils with a spicy lamb sausage, merguez from North Africa.

Instructions to make Merguez Sausage and Cumin Lentils with Dandelion Greens:
  1. Dandelion greens are grown in sandy soils. After cutting your greens, place them in a bowl or salad spinner and fill with cold water. Agitate with your hands to dislodge the sand. Remove the greens and and let the sand settle to the bottom. Pour the sandy water out. Repeat until the water runs clear and sand free and then once more. Spin or shake the excess water off the greens.
  2. Heat the oil in a Dutch oven over medium high heat and add the sausages to brown.
  3. Turn the sausages and once brown, remove to a bowl. It's ok they're not fully cooked. They will finish later.
  4. In the oil left in the dutch oven, add the cumin seeds and reduce heat to medium. Cook for 30 seconds.
  5. Add the onions and season with 1 tsp salt and cook while scraping up the brown bits for ~10 min
  6. Add the garlic and red peppers. Cook 30 seconds
  7. Add the stock. If you dont have stock on hand, use 3 cups of water and 1 cube each of Bou chicken and Bou vegetable bouillon. Hand crush the tomatoes and add them along with the lentils and oregano. Bring to a simmer over low heat and roughly 1-2 tsp of salt to taste. cook for 30 min uncovered to reduce the stock
  8. Add the dandelion greens and mix. Cover and cook until wilted… about 3 minutes.
  9. Add the sausages back, add the vinegar and and cover to cook for 10 min
  10. Plate with slice sausages, sprinkle with cilantro, and dress with a drizzle of high quality olive oil and cracked pepper.

Add sliced sausage, and season with cumin, salt and pepper. Instead of the expected pasta or Florentine beef, I poured a Chianti Classico alongside a casserole of nutty lentils with a spicy lamb sausage, merguez from North Africa. To give the dish more of. Don't use raw sausage, which is unappetizing in texture if it isn't browned first. Instead, add thin slices of a dry-cured sausage, like dried Spanish chorizo, or slices of a fully cooked pork or.

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