Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, merguez sausage and cumin lentils with dandelion greens. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Blooming cumin seeds in hot oil releases their earthy aroma. Stir in lentils, tomatoes, chicken stock, and Lower heat to medium-high and simmer lentils, uncovered, stirring occasionally, until lentils are mostly tender and cooking liquid has reduced to a. The merguez sausage is cooked separately, satisfying vegetarians and meat.
Merguez Sausage and Cumin Lentils with Dandelion Greens is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Merguez Sausage and Cumin Lentils with Dandelion Greens is something that I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few components. 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:
- Take 2 Tbsp olive oil
- Prepare 1 lb merguez sausages
- Get 2 tsp whole cumin seeds
- Make ready 1 onion, diced
- Get 1 fresh cayenne, diced or 1/2 tsp dried red chile flakes
- Make ready 4 cloves garlic, minced
- Prepare 3 cups chicken stock
- Take 28 oz can of whole peeled tomatoes, crushed
- Take 2 Tbsp fresh oregano, minced
- Make ready 1 cup dry lentils
- Take 1 bunch dandelion greens
- Make ready 2 tsp sherry vinegar
- Prepare 1/2 cup cilantro
Merguez sausage is made with lamb or lamb and beef then spiced with paprika, cayenne pepper, and harissa paste. Serve the merguez sausages in a bread roll or with the couscous, with a spoonful or two of the harissa mayonnaise alongside. 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.
Instructions to make Merguez Sausage and Cumin Lentils with Dandelion Greens:
- 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.
The combination of spicy sausage and salty fries makes for an exciting sandwich, and is so popular that. Merguez are long, thin and taste distinctly of North Africa, thanks to the harissa, paprika and other spices with which they're made. Merguez sausage is a spicy North African-style blend of lamb and beef. Sausage and eggs are Moroccan comfort food. Caramelized onions and warm tomatoes For a zesty variation, use Moroccan Merguez sausage with your and eggs and tomatoes.
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