Simple Way to Make Speedy Merguez Sausage and Cumin Lentils with Dandelion Greens

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Before you jump to Merguez Sausage and Cumin Lentils with Dandelion Greens recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Spending less Within the Kitchen.

It was not that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the ecosystem. That has completely changed now, since we all apparently have an awareness that the planet is having troubles, and we all have a part to play in fixing it. The experts are agreed that we are not able to change things for the better without everyone's active contribution. These changes need to start taking place, and each individual family needs to become more environmentally friendly. Here are a few tips that can help you save energy, for the most part by making your kitchen more green.

Let us begin with something quite simple, changing the actual light bulbs. Do this for the entire house, not merely the kitchen. Compact fluorescent lightbulbs are usually energy-savers, and you should use them rather than incandescent lights. These bulbs are usually energy-efficient which means electricity consumption is lower, and, while they cost a bit more to buy, will outlast an incandescent light ten times over. One of the extras is that for every one of these lightbulbs used, it means that approximately ten normal lightbulbs less will probably end up at a landfill site. You also have to obtain the habit of turning off the lights when there is nobody in a room. In the kitchen is where you'll frequently discover members of a family, and often the lights usually are not turned off until the last person goes to bed. And it's not restricted to the kitchen, it goes on in other parts of the house at the same time. Try keeping the lights off if you don't absolutely need them, and notice just how much electricity you can save.

The kitchen on its own offers you many small ways by which energy and money can be saved. Green living is not really that difficult. Largely, all it requires is a bit of common sense.

We hope you got benefit from reading it, now let's go back to merguez sausage and cumin lentils with dandelion greens recipe. To make merguez sausage and cumin lentils with dandelion greens you only need 13 ingredients and 10 steps. Here is how you do that.

The ingredients needed to prepare Merguez Sausage and Cumin Lentils with Dandelion Greens:

1. Use 2 Tbsp of olive oil.
2. Take 1 lb of merguez sausages.
3. Prepare 2 tsp of whole cumin seeds.
4. You need 1 of onion, diced.
5. Get 1 of fresh cayenne, diced or 1/2 tsp dried red chile flakes.
6. Provide 4 cloves of garlic, minced.
7. You need 3 cups of chicken stock.
8. Provide 28 oz of can of whole peeled tomatoes, crushed.
9. Use 2 Tbsp of fresh oregano, minced.
10. Take 1 cup of dry lentils.
11. Get 1 bunch of dandelion greens.
12. Prepare 2 tsp of sherry vinegar.
13. Use 1/2 cup of cilantro.

Steps to make Merguez Sausage and Cumin Lentils with Dandelion Greens:

1. Dandelion greens are grown in sandy soils. After cutting your greens, place them in a bowl or salad spinner and fill with cold water. Agitate with your hands to dislodge the sand. Remove the greens and and let the sand settle to the bottom. Pour the sandy water out. Repeat until the water runs clear and sand free and then once more. Spin or shake the excess water off the greens..
2. Heat the oil in a Dutch oven over medium high heat and add the sausages to brown..
3. Turn the sausages and once brown, remove to a bowl. It's ok they're not fully cooked. They will finish later..
4. In the oil left in the dutch oven, add the cumin seeds and reduce heat to medium. Cook for 30 seconds..
5. Add the onions and season with 1 tsp salt and cook while scraping up the brown bits for ~10 min.
6. Add the garlic and red peppers. Cook 30 seconds.
7. Add the stock. If you dont have stock on hand, use 3 cups of water and 1 cube each of Bou chicken and Bou vegetable bouillon. Hand crush the tomatoes and add them along with the lentils and oregano. Bring to a simmer over low heat and roughly 1-2 tsp of salt to taste. cook for 30 min uncovered to reduce the stock.
8. Add the dandelion greens and mix. Cover and cook until wilted... about 3 minutes..
9. Add the sausages back, add the vinegar and and cover to cook for 10 min.
10. Plate with slice sausages, sprinkle with cilantro, and dress with a drizzle of high quality olive oil and cracked pepper..

Merguez sausage is a spicy Moroccan lamb sausage frequently used with couscous or French cooking. Mirepoix USA/EnjoyFoieGras.com is the premier site dedicated to cooking with and enjoying foie gras, truffles, caviar, charcuterie, US Kobe beef and Wagyu beef, artisanal and French cheeses. Merguez are long, thin and taste distinctly of North Africa, thanks to the harissa, paprika and other spices with which they're made. The meat in these wonderful sausages is always either beef or lamb (or a mixture of the two), never pork, and although they're ubiquitous throughout North Africa and. Sausage and eggs are Moroccan comfort food.

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