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

Hey everyone, it’s Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, merguez sausage and cumin lentils with dandelion greens. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Great recipe for Merguez Sausage and Cumin Lentils with Dandelion Greens. Taken from Sasha Marx on Serious Eats, this stew/braise is hearty for an evening you get home a little early from work. Return sausages to the skillet, nestling them into the lentils so that they are mostly submerged.

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

To get started with this recipe, we must 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 can achieve that.

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. Take 2 tsp whole cumin seeds
  4. Take 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. Get 3 cups chicken stock
  8. Get 28 oz can of whole peeled tomatoes, crushed
  9. Take 2 Tbsp fresh oregano, minced
  10. Make ready 1 cup dry lentils
  11. Make ready 1 bunch dandelion greens
  12. Take 2 tsp sherry vinegar
  13. Get 1/2 cup cilantro

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 Homemade Merguez Sausage. This lamb sausage is a powerhouse of spicy and earthy flavor..

Steps 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.

Cumin-Scented Lentils With Sausage and Dandelion Greens. Toasted cumin adds warm, earthy flavor to this easy one-pan meal. Cumin-Scented Lentils With Sausage and Dandelion Greens. Toasted cumin adds warm, earthy flavor to this easy one. This lamb sausage is a powerhouse of spicy and earthy flavor..

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