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

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how 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 bit tasty. This is gonna smell and look delicious.

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 daily. It is simple, it is fast, it tastes yummy. They are nice and they look wonderful. Merguez Sausage and Cumin Lentils with Dandelion Greens is something which I have loved my entire life.

Blooming cumin seeds in hot oil releases their earthy aroma. The Best Merguez Sausage Recipes on Yummly Mexican Risotto, Harira Soup With Merguez Sausage, Orzo With Merguez Sausage And Chickpeas.

To begin with this particular recipe, we must first prepare a few ingredients. You can have 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. Get 2 Tbsp olive oil
  2. Make ready 1 lb merguez sausages
  3. Prepare 2 tsp whole cumin seeds
  4. Prepare 1 onion, diced
  5. Take 1 fresh cayenne, diced or 1/2 tsp dried red chile flakes
  6. Get 4 cloves garlic, minced
  7. Take 3 cups chicken stock
  8. Take 28 oz can of whole peeled tomatoes, crushed
  9. Make ready 2 Tbsp fresh oregano, minced
  10. Get 1 cup dry lentils
  11. Make ready 1 bunch dandelion greens
  12. Get 2 tsp sherry vinegar
  13. Get 1/2 cup cilantro

The spices give the sausage their red OR Nigella Lawson suggests an alternative you can make yourself by combining ground or minced lamb with salt, pepper, cumin, fennel and paprika. Merguez sausage, made with lamb and warming spices, is an incredibly delicious North African ingredient. (Its name comes from the Berber word for As its popularity spread, merguez sausage entered the cuisines of the Middle East and France. Serve the merguez sausages in a bread roll or with the couscous, with a spoonful or two of the harissa mayonnaise alongside. Merguez sausage is a spicy Moroccan lamb sausage frequently used with couscous or French cooking.

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.

Mirepoix USA/EnjoyFoieGras.com is the premier site dedicated to cooking with and enjoying foie gras, truffles, caviar, charcuterie, US Kobe beef and Wagyu beef, artisanal and French cheeses. Merguez are long, thin and taste distinctly of North Africa, thanks to the harissa, paprika and other spices with which they're made. The meat in these wonderful sausages is always either beef or lamb (or a mixture of the two), never pork, and although they're ubiquitous throughout North Africa and. Merguez sausage may be small in size, but its influence is felt worldwide. When the French colonized North Africa, they took to this spicy sausage and incorporated it into French cuisine.

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