Lentils with Butternut Squash and Merguez Sausage

Name: Lentils with Butternut Squash and Merguez Sausage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound merguez sausage; 1 medium onion, halved; 8 garlic cloves, peeled, 3 finely chopped; 1 carrot, cut into chunks; 1 pound French green (Le Puy) lentils (2 1/4 cups), picked over and rinsed; 3 tablespoons extra-virgin olive oil; Kosher salt; 1 pound butternut squash, peeled and cut into 1/2-inch chunks; 2 teaspoons ground cumin; 1 tablespoon plus 1 teaspoon sweet paprika; 1 teaspoon Marash or Aleppo pepper (see Note); 1 teaspoon harissa; 2 cups vegetable stock or water; One 14-ounce can crushed tomatoes; 1 jalapeno, seeded and finely chopped; 2 tablespoons fresh lemon juice, plus lemon wedges for serving; Freshly ground pepper

Servings: persons

1 pound merguez sausage
1 medium onion, halved
8 garlic cloves, peeled, 3 finely chopped
1 carrot, cut into chunks
1 pound French green (Le Puy) lentils (2 1/4 cups), picked over and rinsed
3 tablespoons extra-virgin olive oil
Kosher salt
1 pound butternut squash, peeled and cut into 1/2-inch chunks
2 teaspoons ground cumin
1 tablespoon plus 1 teaspoon sweet paprika
1 teaspoon Marash or Aleppo pepper (see Note)
1 teaspoon harissa
2 cups vegetable stock or water
One 14-ounce can crushed tomatoes
1 jalapeno, seeded and finely chopped
2 tablespoons fresh lemon juice, plus lemon wedges for serving
Freshly ground pepper

1
Preheat the oven to 375.
2
Place the merguez on a rimmed baking sheet and bake until cooked through, about 25 minutes.
3
In a medium saucepan, combine 1 onion half with the whole garlic cloves, the carrot and the lentils.
4
Add enough cold water to cover the lentils by 2 inches.
5
Bring to a boil over high heat, then cover and simmer over moderately low heat until the lentils are just tender, 25 to 30 minutes.
6
Drain; discard the onion, carrot and garlic.
7
Meanwhile, in a large enameled cast-iron casserole or Dutch oven, heat the olive oil over moderately high heat.
8
Finely chop the remaining onion half and add it to the casserole along with the chopped garlicand a pinch of salt.
9
Cook, stirring frequently, until the onion is softened.
10
Add the squash, season with salt and cook, stirring frequently, until golden.
11
Add the cumin, paprika, Marash pepper and harissa and cook, stirring, for 1 minute.
12
Stir in the vegetable stock and tomatoes andbring to a boil.
13
Reduce the heat, cover and simmer until the squash is tender, about 15 minutes.
14
Stir the lentils, jalapeno and lemon juice into the casserole and season with salt and pepper.
15
Transfer to a platter and top with the sausage.
16
Serve with lemon wedges.

1390

kcal

Calories

104

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 pound merguez sausage, 1 medium onion, halved, 8 garlic cloves, peeled, 3 finely chopped, 1 carrot, cut into chunks, and more.

Yes, Lentils with Butternut Squash and Merguez Sausage falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!