Red Lentil Dahl with Sausage and Fried Shallots

• 1 cup red lentils

• 2 cups water

• Salt and freshly ground black pepper

• ¼ tsp Cumin

• ¼ tsp Cayenne Pepper

• Olive oil

• 1 lb ground pork

• 1 leek, white and light green parts finely chopped

• Red pepper flakes

• ½ cup safflower or canola oil

• 3 shallots, peeled and thinly sliced into rings

• 2 garlic cloves, peeled and thinly sliced

• Cilantro, roughly chopped

• Labneh, for serving

• Lemon, optional

Place lentils and water into a saucepan over high heat. Bring to a boil, then reduce to a simmer. Season with salt, pepper, cumin and cayenne. Cover and allow to simmer until lentils are completely soft and falling apart, and liquid has disappeared.

While lentils cook, heat a small glug of olive oil over medium-high heat in a large frying pan for 1 minute, then add sausage, breaking it up with a spoon. Allow sausage to sit undisturbed for several minutes to get some nice crispy browned bits. After 2-3 minutes, add leeks and sauté until soft and translucent 2-3 minutes. Season with salt and pepper, then remove from heat until ready to serve.

Heat safflower oil in a deep frying pan or small sauce pan over medium-high heat until a piece of shallot sizzles vigorously when dropped in (you don’t want it to sizzle too violently, as that will burn them too quickly – if that happens turn off heat and allow oil to cool for a few minutes before trying again). Add shallots and garlic and stir constantly until they are golden brown and crispy. Remove with tongs and drain on a paper towel-lined plate. Sprinkle with some salt.

To serve, spoon dahl into a bowl, then top with sausage, fried shallots, cilantro, a dollop of labneh and a spritz of fresh lemon juice.

Add an over-easy egg to make a breakfast version.