Serves 2-4
- 2 tablespoons olive oil
- 12 oz fresh Lamb Merguez Sausage, pricked all over with a fork
- 1 onion, diced
- dash sea salt
- 3 garlic cloves, thinly sliced
- 1/2 teaspoon sweet or hot smoked paprika
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup dry red wine
- 1 cup dried green lentils
- 2 sprigs fresh thyme
- 1 teaspoon apple cider vinegar or white wine vinegar, or more to taste
- Chopped fresh chives or parsley, for serving
- Dijon mustard, for serving
Saute the Sausage and Onions
Using the sauté function, heat the oil in the pressure cooker until hot. Add the sausage and cook until well browned on all sides, 10-15 minutes. Transfer the sausage to a plate. If the pot looks dry, add a drizzle of oil. Add the onion and salt, and cook until the onion has softened, about 5 minutes. Stir in the garlic, paprika, and pepper, and cook for another minute.
Add lentils
Stir in the wine, scraping up any browned bits from the bottom of the pot, and then add the lentils, thyme and 1 3/4 cups of water. Insert the steamer rack on top of the lentils, and arrange the sausages on the rack.
Cook & Arrange to Serve
Cover and cook on high pressure for 11 minutes. Allow the pressure to release naturally. Transfer the sausages to a plate and remove the steamer rack. Discard thyme sprigs. Stir the vinegar into the lentils; taste and add more vinegar and/or salt, if needed. Scoop the lentils onto a serving platter and drizzle with olive oil. Slice the sausages and arrange them on top. Garnish with the chives and serve with the mustard on the side.
