Merguez with Lentils and Yogurt Sauce



Lentils with tomatoes sauce and smoked speck or “zampone” (Pork sausage foot) are a very traditional North Italian dish. Try this Moroccan recipe very similar to the Italian one but enriched with a lot of spices and a delicious yogurt sauce.

The quantity of spices can be adapted to your taste; I know, I tend to use a lot of them!

This serves 4-6 persons, but if you have leftovers, you will see that the lentils are even better the day after.

The cooking time depends on the lentils, mines needed about 40 minutes.

Merguez with Lentils and Yogurt Sauce

  • Servings: 4-6
  • Difficulty: easy
  • Print

Your need

  • 500 g Merguez
  • 1 tablespoon olive oil
  • 1/2 cup water


  • 1 big onion peeled and diced
  • 3 carrots, peeled and diced
  • 1 red pepper, seeded and diced
  • 3 garlic cloves, chopped
  • 1 tablespoon ginger, peeled finely diced


  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander ground
  • 1/2 teaspoon cumin ground
  • 1 teaspoon paprika
  • 1/4 teaspoon cinnamon ground
  • 1/4 teaspoon smoked paprika, optional
  • Chili flakes, to taste

Other ingredients

  • 500 g brown or green lentils
  • 1 can diced tomatoes (400 g)
  • 2 cans water (1200 ml), to be adapted
  • Salt and pepper to taste
  • 2 tablespoons cilantro, fresh chopped

Yogurt sauce

  • 1/2 cup Greek yogurt
  • 1 teaspoon cilantro chopped
  • 1/4 teaspoon coriander ground
  • Lemon zest or preserved lemon to taste
  • Salt and pepper to taste

To garnish (optional to taste)

  • Fresh cilantro
  • Chili flakes
  • Lemon zest


  1. In a wide pot (about 4 liters size) roast the merguez with the oil on oil sides until lightly browned. Pinch them while cooking to that they will release the fat and liquid. If you like add little water to help releasing the fat. Continue to cook until water is evaporated. At this point you will see the released fat which will be needed to fry the vegetables. If you want you may reduce the fat by discarding part of the fat.
  2. Set merguez aside in a warm place (wrapped with foil) and fry the vegetables in the oil until onion are translucent.
  3. Add spices and fry for a few more minutes.
  4. Add lentils, canned tomatoes and the first “can” of water, season with salt and pepper. Let simmer until water is almost adsorbed. Add gradually more water until lentil are soft but not mush. Season again and stir in the fresh coriander.
  5. While the lentils are cooking prepare the yogurt sauce combining the ingredients best do this just after adding the lentils to the pot so that the yogurt sauce will have time to rest and develop the flavors.
  6. The merguez may be cooked with the lentils, or reheated by placing them over the ready lentils before serving.
  7. Serve merguez and lentils with the yogurt sauce.



Mixed Oven Baked Root Fries with Dip Sauces

Mixed Oven Baked Root Fries with Dip Sauces  2


I bought in a supermarket a bag of mixed roots and the colors of them inspired me to prepare my veggies in this way.

You can replace “normal” fries with this recipe adding in this way more veggies to your meal, but you can also serve them as appetizer with the suggested dipping sauce or other dip as bourguignonne sauces.

The sauces I suggest are really easy to prepare and quick made. Once again I played with color and I prepared a white, a yellow and pink sauce.

Don’t forget to season them depending on your ingredients and on the taste.

You need


  • 1 kg mixed roots as carrots, beet roots, celery roots, sweet potatoes, potatoes, parsnips
  • 1 tablespoon lemon juice
  • 2 tablespoon olive oil
  • 1/2 teaspoon salt or to taste

Suggestion of sauce based on Greek yogurt:

  • 2 tablespoon Greek yogurt + 1 teaspoon hot mustard paste + horseradish paste to taste
  • 2 tablespoon Greek yogurt + 1 tablespoon ketchup + 1 teaspoon tomatoes paste + Worcestershire to taste, 1 teaspoon brandy
  • 2 tablespoon Greek yogurt + 1/4 teaspoon garlic powder + finely chopped parsley or better cilantro
  • Salt and pepper to taste for seasoning


  1. Preheat the oven to 230°C degrees.
  2. Clean, peel or scrub and cut celery root into fry size and place them in a large bowl. Add lemon juice and toss well. (I began with the first kind of veggies, added the lemon juice and tossed, then I tossed after every kind of veggies are added).
  3. Add olive oil and toss all together again.
  4. Place a non-stick cookie sheet or a parchment paper onto a baking try. Spread the veggies strips in one layer and sprinkle with salt.
  5. Bake turning the veggies from time to time for even browning until they are tender and golden about 30 minutes.
  6. In the meanwhile prepare your dipping sauces mixing the ingredients and seasoning with salt and pepper.
  7. Enjoy with the dip sauces.

This slideshow requires JavaScript.