Merguez Lamb Sausages with French Lentils, Mint & Feta

Merguez Lamb Sausages

with French Lentils, Mint & Feta

30 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

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 Plans
  • Nutrition
    PER SERVING
  • Calories
    540 Cals (est.)
fresh
ingredients
Merguez Lamb Sausages with French Lentils, Mint & Feta
Title
  • 2 Merguez Lamb Sausages
  • ⅓ cup French Green Lentils
  • 3 cloves Garlic
  • 2 Carrots
  • 1 Red Onion
  • 1 bunch Mint
  • 2 Tbsps Red Wine Vinegar
  • ¼ cup Crumbled Feta Cheese
time-saving
tips & techniques
Start the lentils:
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.

Prepare the ingredients:
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.

Cook the aromatics:
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.

Cook the sausages:
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.

Finish the lentils:
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.

Plate your dish
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!

Tips from Home Chefs

Start the lentils:
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.

Cook the aromatics:
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.

Cook the sausages:
Finish the lentils:
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!

Plate your dish
Browse Steps
1 of 6