Merguez sausage is a delicious Middle Eastern lamb sausage and has cumin, coriander, fennel paprika, garlic and harissa paste. You can find it in gourmet stores or just use any sausage you like. If you prefer Italian sausage, use fresh oregano or thyme or if you use a German style sausage, use fresh thyme in the lentil pilaf. Puy lentils are grown in the French region of Puy and retain their small green shape when cooked and have a slightly peppery taste, but you could use any small lentil like black beluga lentils, brown lentils or dal lentils. I like to buy lentils in the bulk food section. You start by boiling the lentils in salted water and while they cook, sauté a red onion and add diced carrots and garlic. When the carrots are cooked through, add some red wine vinegar and some fresh mint. Serve the cooked sausages over the bed of lentils and sprinkle more fresh mint and feta or goat cheese before you serve. I served it with some toasted naan bread slathered with butter. This lentil pilaf is also good served with pan roasted salmon. Click here for the recipe….