Spicy Spannibis Lentils and Sausage

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Spicy Spannibis Lentils and Sausage

This is another recipe that is packed full of great flavors and lots of ingredients. Of course, the key ingredient here is Cannabis, but the others work well together to leave your tastebuds, stomach and head satisfied. This meal can easily be made for a vegetarian diet as well; just leave out the chorizo and sausages. This is a healthy marijuana recipe that is packed full of the good stuff.

2 tablespoons Cannabis Oil
8 Sausages - use the best quality Pork sausages you can get
250g dried Pardina or Puy Lentils
1 410g Tin Chickpeas
6 Shallots - finely diced
2 Garlic Cloves - finely sliced
1 Red Pepper - finely diced
1 teaspoon Ground Cumin
1 teaspoon Smoked Paprika
1 litre Vegetable Stock (or Chicken stock if cooking for carnivores)
100g Chorizo - sliced
1 Small handful fresh Coriander - chopped
1 Small handful fresh Parsley - chopped
150ml Red Wine
2 teaspoon dried Chilli Flakes
to taste Salt and Black Pepper

Preparation method

Prep: 15 mins | Cook: 45 mins

1 - Add the Lentils to a saucepan with the Stock, bring to the boil and simmer for 20 minutes.
2 - Meanwhile, heat 1 tablespoon of the Cannabis Oil in a pan and gently fry the Sausages until cooked. Add the Chorizo to the same pan for the last 5 minutes. Set the cooked Sausages and Chorizo aside. Now add the Shallots, Red Pepper, Garlic, Chilli, Paprika and Cumin to the pan and fry gently for 3 or 4 minutes until the Shallots and Pepper begin to soften.
3 - Drain the Lentils and add them to the Shallots and Peppers in the pan. Add the drained Chickpeas and 1 tablespoon of Cannabis Oil. Stir well and then add the Red Wine, the herbs and the Salt and Black Pepper to taste. Let the wine come to the boil and then stir well to combine everything together. Don't cook too long or all the wine will be absorbed. You don't want that, as the dish may turn out too dry. By adding the wine last, it will help provide some sauce for the Lentils.