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

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Yogurt is a snack a lot of people ignore. Eating yogurt in place of a wholesome larger lunch isn’t a good idea. You can’t beat yogurt whenever it comes to a healthy snack though. It is made up of a great deal of calcium, proteins, and B vitamins. Easily digestible, yogurt can also help your gastrointestinal system work correctly depending upon the culture used to make it. Quick hint: select unsweetened yogurt and add in walnuts or flaxseeds. This decreases your sugar consumption without minimizing the taste of your snack.

A large selection of instant health snacks is easily available. Being healthier doesnt have to be a battle-if you let it, it can be quite simple.

We hope you got insight from reading it, now let’s go back to merguez sausage and cumin lentils with dandelion greens recipe. To cook merguez sausage and cumin lentils with dandelion greens you only need 13 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to cook Merguez Sausage and Cumin Lentils with Dandelion Greens:
  1. Take 2 Tbsp olive oil
  2. Prepare 1 lb merguez sausages
  3. Use 2 tsp whole cumin seeds
  4. Get 1 onion, diced
  5. Use 1 fresh cayenne, diced or 1/2 tsp dried red chile flakes
  6. Provide 4 cloves garlic, minced
  7. Provide 3 cups chicken stock
  8. Use 28 oz can of whole peeled tomatoes, crushed
  9. You need 2 Tbsp fresh oregano, minced
  10. You need 1 cup dry lentils
  11. You need 1 bunch dandelion greens
  12. Prepare 2 tsp sherry vinegar
  13. Use 1/2 cup cilantro
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.

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