Egyptian Summer is a fantastic spice for curry and stews, and takes on lentils like a champ! Try out this creamy bowl of nutritious lentils with sausage and spinach.
Easily make this vegetarian and omit the sausage and use vegetable broth - you will be left with a stellar vegan dish you'll want to whip up at least once a week.
We love the heat that the Egyptian Summer releases - add another tablespoon on the spice to get even MORE kick! Remember, these blends are low salt so you can really up the flavour profile here if you desire.
In a dutch oven, or deep pan with tight fitting lid, heat 1 tbsp of olive oil on medium-high heat until shimmering. Add the sausage, breaking up any larger bites, and heat until no longer pink. Transfer to a bowl and set aside.
In a now empty pot, add 1 tbsp oil. Add the shallots and garlic, cooking for 1-2 minutes and then add in the Egyptian Summer spice blend.
Pour in the stock, scrapping up any bit on the bottom. Add in the tomatoes, coconut milk, lentils and sausage; bring to a boil. Reduce heat to low and simmer, covered, for about 30 minutes, or until lentils are soft. Stir occasionally.
Remove the lid and bring to a boil for about 5 minutes to reduce the liquid slightly. Add the spinach until wilted.
Salt to taste and set out a bowl of cilantro leaves for garnishing. Delicious served with rice or crusty bread.
