Merguez Sausage with Lentils

Merguez Sausage with Lentils

Serves 4 -6    Total prep/cooking time  45 min

6 Wilkinson’s Merguez sausages
4 teaspoons garlic oil
6 spring onions, thinly sliced
1 (250g) carrot, finely chopped
¼ teaspoon chilli flakes
½ teaspoon ground cinnamon
1 teaspoon dried thyme
500g puy lentils, rinsed
1 liter water
1 tablespoon vegetable bouillon powder
3 tablespoons finely chopped coriander

Preheat the oven to 200C. Line a large shallow roasting tray with foil and arrange the Merguez sausages on top and set aside. In a medium heavy pan that comes with a lid, heat 2 teaspoons of the oil. Add the spring onions and cook, stirring for a minute before adding the carrot. Stir well, and add the rest of the oil if you need to.

Alternatively you can chop up the sausages and mix into lentils.Stir in the crushed chillies, ground cinnamon and dried thyme, then add the lentils, followed by the water and the vegetable bouillon powder.
Bring to the boil, let boil for 2 minutes, then turn down the heat and simmer, partially covered, for about 20 minutes, until the liquid has been absorbed and the lentils are cooked, at which point season to taste.
You can leave the lentils with the lid on, on the hob but off the heat, to keep warm if you wish.
Meanwhile, as the lentils simmer, put the sausages in the oven and roast for 15-20 minutes, until cooked through, so that everything is ready at the same time.  Serve sausages either at the side or chop and mix into the lentils.   Sprinkle on the chopped coriander just before serving.


Recipe adapted from

Leave a Reply