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Lentils with Butternut Squash and Merguez
Ingredients
- bake
- boil first
- 1/2 medium onion, halved
- 5 garlic cloves, peeled
- 1 carrot, cut into chunks
- 1 lb (~2 1/4 cups) French green (Le Puy) lentils, picked over and rinsed
- saute first
- 3 tablespoons extra-virgin olive oil
- 1/2 medium onion, finely chopped
- 3 garlic cloves, finely chopped
- Kosher salt
- saute second
- 1 lb butternut squash, peeled and cut into 1/2-inch chunks
- saute third
- 2 tsp ground cumin
- 1 tbsp plus 1 tsp sweet paprika
- 1 tsp marash or aleppo pepper
- 1 tsp harissa
- boil second
- 2 cups vegetable stock or water
- 1x 14 oz can crushed tomatoes
- combine
- 1 jalapeno, seeded and finely chopped
- 2 tablespoons fresh lemon juice
- garnish
- lemon wedges for serving
- Freshly ground pepper
Directions
- Preheat the oven to 375 F.
- Place the merguez on a rimmed baking sheet and bake until cooked
through, about 25 minutes.
- In a medium saucepan, combine 1 onion half with the whole garlic
cloves, the carrot and the lentils. Add enough cold water to cover
the lentils by 2 inches. Bring to a boil over high heat, then cover
and simmer over moderately low heat until the lentils are just
tender, 25 to 30 minutes. Drain. Discard the onion, carrot and
garlic.
- Meanwhile, in a large enameled cast-iron casserole or Dutch oven,
heat the olive oil over moderately high heat. Finely chop the
remaining onion half. Add it, the chopped garlic, and a pinch of
salt to the casserole dish. Cook, stirring frequently, until the
onion is softened.
- Add the squash, season with salt and cook, stirring frequently, until
golden.
- Add the cumin, paprika, Marash pepper and harissa and cook, stirring,
for about 1 minute.
- Stir in the vegetable stock and tomatoes and bring to a boil. Reduce
the heat, cover, and simmer until the squash is tender, about 15 minutes.
- Stir the lentils, jalapeno and lemon juice into the casserole and
season with salt and pepper.
- Transfer to a platter and top with the sausage. Serve with lemon wedges.