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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.
See PlansHeat 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.
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.
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.
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.
To the pot of cooked lentils, add the cooked aromatics and vinegar; stir to combine and season with salt and pepper to taste.
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