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13 ingredients, 10 steps, cooking Merguez Sausage and Cumin Lentils with Dandelion Greens

Good Afternoon every body, now you can prepare recipe Merguez Sausage and Cumin Lentils with Dandelion Greens with 13 ingredients and 10 steps. Below this is how to prepare, please observe carefully.

In cooking there are some level that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 13 ingredients and 10 stages of easy cooking Merguez Sausage and Cumin Lentils with Dandelion Greens.

Ingredients for Merguez Sausage and Cumin Lentils with Dandelion Greens

1. Prepare 2 Tbsp : olive oil.
2. Prepare 1 lb : merguez sausages.
3. Prepare 2 tsp : whole cumin seeds.
4. It’s 1 : onion, diced.
5. Prepare 1 : fresh cayenne, diced or 1/2 tsp dried red chile flakes.
6. You need 4 cloves : garlic, minced.
7. Prepare 3 cups : chicken stock.
8. It’s 28 oz : can of whole peeled tomatoes, crushed.
9. You need 2 Tbsp : fresh oregano, minced.
10. It’s 1 cup : dry lentils.
11. Prepare 1 bunch : dandelion greens.
12. Prepare 2 tsp : sherry vinegar.
13. You need 1/2 cup : cilantro.

If all basic ingredients Merguez Sausage and Cumin Lentils with Dandelion Greens it’s ready, We’re going into the cooking stage. Below is how to making with relaxing.

Step by Step Cooking 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.
    
11. Finish and Enjoy.

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