Lentils with Merguez

Ingredients

• soak
  • 8 sun-dried tomatoes, not in oil
• saute first
  • 1 tbsp extra virgin olive oil
  • 1 pound merguez sausage, in 1 1/2-inch pieces
• saute second
  • 1 cup chopped onion
  • 1/2 cup chopped carrot
  • 4 cloves garlic, sliced
• bake first
  • 1 tsp ground cumin
  • 1 tsp Spanish smoked paprika
  • 2 cups French Le Puy lentils
  • 4 1/2 cups vegetable stock
• bake second
  • Salt and freshly ground black pepper
  • 3/4 cup panko
  • 1/2 tsp Spanish smoked paprika
  • 2 tbsp minced parsley leaves
• garnish (optional)
  • harissa

Directions

1. Place sun-dried tomatoes in a bowl and cover with boiling water. Set aside.
2. Heat oven to 300 degrees.
3. Heat oil in a 4-quart casserole, add merguez and saute over medium heat until lightly browned. Remove merguez and its fat to a bowl, leaving just a slick of fat in the pan.
4. Add onion, carrot and garlic to pan and saute until soft.
5. Stir in cumin and 1 tsp paprika. Add lentils. Add merguez, leaving fat in bowl. Drain sun-dried tomatoes, sliver and add. Stir in stock. Place in oven and bake, uncovered, about 1 hour, until lentils are tender.
6. While lentils bake, toss panko with reserved fat in bowl. Stir in 1/2 tsp paprika and fold in parsley.
7. When lentils are done, season with salt and pepper. Then increase oven temperature to 450 degrees. Spread panko mixture over lentils, bake 10 minutes, then serve.
8. Optionally, garnish with harissa on the side.

Notes

• Yield: 6 servings

References

• Lentils with Merguez

History

• XXX

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