Merguez Sausage and Cumin Lentils with Dandelion Greens, family's new favorite!

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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. Here, we're pairing it with elegant French lentils.

You need olive oil.
Prepare merguez sausages.
You need to prepare whole cumin seeds.
Provide onion, diced.
You need fresh cayenne, diced or 1/2 tsp dried red chile flakes.
You need garlic, minced.
Prepare chicken stock.
Provide can of whole peeled tomatoes, crushed.
Use fresh oregano, minced.
Prepare dry lentils.
Provide dandelion greens.
Prepare sherry vinegar.
You need to prepare cilantro.

Short Tips:

You can eliminate the garlic odor from your hands by massaging them for thirty secs on your stainless-steel range prior to washing them. Garlic adds a wonderful flavor to several dishes, yet the distinct odor can linger on your hands. Using this idea, you can appreciate your supper without your hands scenting strongly of garlic.

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..
Heat the oil in a Dutch oven over medium high heat and add the sausages to brown..
Turn the sausages and once brown, remove to a bowl. It's ok they're not fully cooked. They will finish later..
In the oil left in the dutch oven, add the cumin seeds and reduce heat to medium. Cook for 30 seconds..
Add the onions and season with 1 tsp salt and cook while scraping up the brown bits for ~10 min.
Add the garlic and red peppers. Cook 30 seconds.
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.
Add the dandelion greens and mix. Cover and cook until wilted... about 3 minutes..
Add the sausages back, add the vinegar and and cover to cook for 10 min.
Plate with slice sausages, sprinkle with cilantro, and dress with a drizzle of high quality olive oil and cracked pepper..

Dandelion greens, available in grocery stores and at farmers markets, are like a heartier version of arugula. Vivian Howard's Baked Pimento Cheese and Sausage. Dandelion greens are widely available at farmers markets. 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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