Cumin Scented Lentils With Sausage and Dandelion Greens Recipe
Ingredients
- 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
Instructions
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