Cumin-Scented Lentils With Sausage and Dandelion Greens Recipe

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

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.

Recipe Details

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


  1. 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.

  2. 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.

  3. 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.

  4. 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

Nutrition Facts (per serving)
607 Calories
35g Fat
32g Carbs
43g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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.)