Lentils with Butternut Squash and Merguez

Related Cooking Notes

bake
- 1 lb merguez sausage
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

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.