[Photograph: Vicky Wasik]
For a simple, one-pan weeknight dinner recipe, we simmer green lentils with earthy toasted cumin seeds, tomatoes, and chicken stock. Paired with meaty sausage, it delivers a sweet heat that’s balanced by a last-minute addition of bitter wilted dandelion greens.
Why It Works
- Blooming cumin seeds in hot oil releases their earthy aroma.
- This one-pan meal uses a couple of classic ingredient combinations—cumin and lentils, as well as lentils with sausage—to create a hearty, and simple weeknight recipe.
- Yield:Serves 4
- Active time:20 minutes
- Total time:45 minutes
- 2 tablespoons (30ml) extra-virgin olive oil
- 1 pound (450g) fresh sausage links, such as merguez or chorizo
- 2 teaspoons (6g) whole cumin seeds
- 1 large onion, finely chopped
- Kosher salt
- 2 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 1 cup (7 ounces; 200g) French Le Puy Lentils, rinsed and picked over for stones
- 1 (28-ounce) can whole peeled tomatoes, crushed by hand
- 3 cups (710 ml) homemade chicken stock or low-sodium, store-bought broth
- 1 bunch (about 6 ounces; 170g) dandelion greens, cut into 3-inch pieces
- 2 teaspoons (10ml) sherry vinegar
- 1/2 cup fresh cilantro leaves
- 1.
In a large, straight-sided sauté pan or Dutch oven, heat oil over medium heat until shimmering. Add sausages and cook, turning occasionally, until well browned on all sides, about 3 minutes. Transfer sausages to a plate and set aside.
- 2.
Add cumin seeds to the pan and cook, swirling and stirring constantly until cumin is aromatic and lightly golden, about 30 seconds. Add onion and a generous pinch of salt and cook, stirring frequently, until softened but not brown, about 10 minutes.
- 3.
Add garlic and red pepper flakes and continue to cook, stirring constantly, until aromatic, about 30 seconds. Stir in lentils, tomatoes, chicken stock, and a healthy pinch of salt. Increase heat to high and bring to a boil. Lower heat to medium-high and simmer lentils, uncovered, stirring occasionally, until lentils are mostly tender and cooking liquid has reduced to a stew-like consistency, about 20 minutes.
- 4.
Stir in dandelion greens and cook until lightly wilted, about 1 minute. Return sausages to the skillet, nestling them into the lentils so that they are mostly submerged. Cover the pan, and cook until sausages register an internal temperature of 150°F (65.5°C), 5 to 7 minutes. Remove from heat, stir in sherry vinegar, and season to taste with salt. Portion into individual serving bowls, and sprinkle with cilantro leaves. Serve immediately.
Ingredients
Directions
Source: Read Full Article