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Merguez Lamb Sausages
with French Lentils, Mint & Feta
30 minWellness at Blue Apron
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2 Servings
- Est. 540 Cals/serving
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Merguez sausage, made with lamb and warming spices, is an incredibly delicious North African ingredient. (Its name comes from the Berber word for sausage, “mirkāz.”) As its popularity spread, merguez sausage entered the cuisines of the Middle East and France. Here, we’re pairing it with elegant French lentils, flavored with aromatics and red wine vinegar. And for a gourmet finish, we’re garnishing the dish with cooling mint and crumbly feta.
Get Cooking
fresh
ingredients
Title
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2 Merguez Lamb Sausages
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⅓ cup French Green Lentils
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3 cloves Garlic
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2 Carrots
- 1 Red Onion
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1 bunch Mint
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2 Tbsps Red Wine Vinegar
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¼ cup Crumbled Feta Cheese
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Start the lentils:
Heat a medium pot of salted water to boiling on high. Once boiling, add the lentils. Cook, stirring occasionally, 24 to 26 minutes, or until slightly tender. Turn off the heat. Drain thoroughly and return to the pot.
2
Prepare the ingredients:
While the lentils cook, wash and dry the fresh produce. Peel and mince the garlic. Peel and small dice the carrots. Peel and small dice the onion. Pick the mint leaves off the stems; discard the stems.
3
Cook the aromatics:
While the lentils continue to cook, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the carrots, onion and garlic; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until softened and fragrant. Transfer to a bowl. Wipe out the pan.
4
Cook the sausages:
Heat the pan used to cook the aromatics on medium-high until hot. Add the sausages and cook, turning occasionally, 5 to 7 minutes, or until browned and cooked through. Transfer to a cutting board.
5
Finish the lentils:
To the pot of cooked lentils, add the cooked aromatics and vinegar; stir to combine and season with salt and pepper to taste.
6
Plate your dish
Slice the cooked sausages in half on an angle. Divide the finished lentils between 2 dishes. Top with the sliced sausages. Garnish with the feta cheese and mint (finely chopping just before adding). Enjoy!
1
Start the lentils:
Heat a medium pot of salted water to boiling on high. Once boiling, add the lentils. Cook, stirring occasionally, 24 to 26 minutes, or until slightly tender. Turn off the heat. Drain thoroughly and return to the pot.
2
Prepare the ingredients:
While the lentils cook, wash and dry the fresh produce. Peel and mince the garlic. Peel and small dice the carrots. Peel and small dice the onion. Pick the mint leaves off the stems; discard the stems.
3
Cook the aromatics:
While the lentils continue to cook, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the carrots, onion and garlic; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until softened and fragrant. Transfer to a bowl. Wipe out the pan.
4
Cook the sausages:
Heat the pan used to cook the aromatics on medium-high until hot. Add the sausages and cook, turning occasionally, 5 to 7 minutes, or until browned and cooked through. Transfer to a cutting board.
5
Finish the lentils:
To the pot of cooked lentils, add the cooked aromatics and vinegar; stir to combine and season with salt and pepper to taste.
6
Plate your dish
Slice the cooked sausages in half on an angle. Divide the finished lentils between 2 dishes. Top with the sliced sausages. Garnish with the feta cheese and mint (finely chopping just before adding). Enjoy!
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