Cumin-Scented Lentils With Sausage and Dandelion Greens Recipe

20190515-cumin-lentil-sausage-vicky-wasik-10 — Vicky Wasik

Why This Recipe 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.

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.

How to Buy, Store, and Cook With Cumin

Cumin-Scented Lentils With Sausage and Dandelion Greens Recipe

Active 20 mins

Total 45 mins

Serves 4 servings

Bloom your cumin seeds to build a deeply flavored base for this hearty but light dinner of saucy lentils and sausage.

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 (710ml) 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

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.
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.
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.
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.

Special Equipment

Straight-sided sauté pan or Dutch oven

Make-Ahead and Storage

This dish can be made in advance and refrigerated in an airtight container for up to 3 days. Reheat gently before serving.

This Recipe Appears In

Cumin Nature: All About the Spice That Goes With (Nearly) Everything

Nutrition Facts (per serving)
607	Calories
35g	Fat
32g	Carbs
43g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	607
% Daily Value*
Total Fat 35g	45%
Saturated Fat 12g	62%
Cholesterol 120mg	40%
Sodium 492mg	21%
Total Carbohydrate 32g	12%
Dietary Fiber 9g	33%
Total Sugars 10g
Protein 43g
Vitamin C 48mg	238%
Calcium 169mg	13%
Iron 7mg	41%
Potassium 1524mg	32%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)