This weekend I was happy to find Merguez sausage at Whole Foods. The red, spicy lamb sausage called for a perfect pairing – couscous, rice, beans? I decided to go with a French theme and prepared French green lentils. I added some sweetness to the spiciness of the sausage by adding a few slices of Champagne mango, my favorite variety of mango.
To prepare this dish, simply sauté the lamb sausage in olive oil in a non-stick pan. (Were we enjoying spring weather, I would have grilled the sausage outdoors; however, we in the Northeast are still experiencing snow events!) The links are thin, so they only take a few minutes per side.
To cook the lentils, place one cup of lentils and four cups of water in a medium pot, bring to a boil and then turn down to simmer for about 20 minutes. Taste the lentils to make sure that they do not become mushy and fall apart. Drain the lentils into a bowl and drizzle with extra virgin olive oil and freshly squeezed lemon juice. Season with salt and pepper and stir together.
Plate two scoops of lentils with a sausage link sliced into two. Add some fresh slices of Champagne mango and a slice of lemon. The bright yellow of the mango and lemon alongside the red sausage makes for a vibrant plate.