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

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, merguez sausage and cumin lentils with dandelion greens. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Merguez Sausage and Cumin Lentils with Dandelion Greens is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They’re fine and they look fantastic. Merguez Sausage and Cumin Lentils with Dandelion Greens is something which I have loved my whole life.

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.

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

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

Season the lentils with salt and pepper. Heat the oil in a pan. Add the sausage and cook until golden brown on all sides and fully cooked. Slice the sausage and serve over the lentils Remove the lentils to a shallowish bowl or dish (I evacuate the sausages from their cooking pan, plonk the lentils in, then proceed) then cover with the sausages and their garlicky, winey gravy.

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 the sausage and cook until golden brown on all sides and fully cooked. Slice the sausage and serve over the lentils Remove the lentils to a shallowish bowl or dish (I evacuate the sausages from their cooking pan, plonk the lentils in, then proceed) then cover with the sausages and their garlicky, winey gravy. A simple dish with a distinct flavor that will leave you craving more. Use any type of sausage - I have used bratwurst, chorizo and leftover hot links as well. As its popularity spread, merguez sausage entered the cuisines of the Middle East and France.

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