So, you couldn't get enough of invading my sexy kitchen and watching me slave over a hot stove just to make you something that doesn't come from your grocer's freezer or a drive-thru window.

Fair enough. I'm happy to introduce all you other furries to some interesting and easy-to-make dishes that might make you the hit of your next dinner party. Or the hit with your roommates who have no desire to put on their clothes in order to go out and quell their appetite for edibles. But no need to panic, for it is another week and I have another recipe for you.

Now this one is a bit off the radar, but it is really easy to make and might just introduce you to some more exotic dishes the world has to offer. (And yes I know McDonalds is now serving breakfast all day and that may be exotic enough for many of you, but let's try to live dangerously this week.)

"Adrik!" You scamper into my kitchen with a forlorn look on your face. "I have a bag of lentils and a couple of lamb sausages hanging out in my kitchen and I don't know what to do with them!" Well never fear, for this week we are preparing a quite tasty North African dish that really opens the taste buds of the diner into a world of warming spices.

For this week we are preparing: Merguez lamb sausage with French lentils, mint and feta cheese!

This is going to be a flavour explosion!

First off...get those ingredients lined up!

2 Merguez lamb sausages. (The friendly guy with the butcher knife at your local supermarket can assist you with these once he has completed hacking up those virgins)

1/3 cup of French green lentils

3 cloves of garlic

2 fresh carrots. (You could probably use canned or frozen carrots here. Go ahead, be uninspiring you canned food buying lame-asses)

1 fresh red onion

1 bunch of mint (And yes, this is also fresh mint. Cost pretty much nothing. And no, you can't use mint-flavoured dental floss or mouthwash. Come on now, you've already gotten dressed to buy the fresh vegetables....just force yourself to put a little more effort into this...)

2 tablespoons Red Wine Vinegar

1/4 cup crumbled Feta cheese

And of course our standards: salt and pepper to taste, olive oil, knives, mixing/prep bowls, a vegetable chopper (which is very handy when it comes to dicing onion) pans, a working stovetop, and a brave heart to try something new.

Now, let's put those lentils and lamb to work!

1.) Cook those Lentils!

Heat a medium pot of salted water to boiling on high. Once boiling, add the lentils. Cook, stirring occasionally, 24 to 26 minutes, or until slightly tender. Turn off the heat. Drain thoroughly and return to the pot.

2.) While the lentils cook, wash and dry the fresh produce. Peel and mince the garlic. Peel and small dice the carrots. Peel and small dice the onion. Pick the mint leaves off the stems; discard the stems.

3.)While the lentils continue to cook, in a large pan (nonstick, if you have one, which I highly recommend), heat 2 teaspoons of olive oil on medium-high until hot. Add the carrots, onion and garlic; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until softened and fragrant. Transfer to a bowl. Wipe out the pan.

4.) Heat the pan used to cook the aromatics (your carrots, onions and garlic) on medium-high until hot. Add the sausages and cook, turning occasionally, 5 to 7 minutes, or until browned and cooked through. Transfer to a cutting board.

5.) To the pot of cooked lentils, add the cooked aromatics (your carrots, onion and garlic) and vinegar; stir to combine and season with salt and pepper to taste.

6.) Slice the cooked sausages in half on an angle. Divide the finished lentils between 2 dishes. Top with the sliced sausages. Garnish with the feta cheese and mint (finely chopping just before adding). Move your Atari cartridges and toy aeroplanes out of the way and present your dish! Enjoy!

And there we have it! An interesting meal that will certainly not be on the tables of your neighbours! And you can add different spices and sides to accompany your lamb if you aren't sure about the lentils. But let me assure you, this is a very good dish as I prepared and you will be very impressed with the blends of spices and flavours. Plus its something different....so live a little, yes?

And yes, I made two plates of this dish tonight because I have a guest joining me for dinner. Don't get any ideas...just someone that the twins and I met at the playground today. So don't even start with the rumour mill. Eat your lamb!

See you next time with another recipe to help bring variety into your mundane meal plans!

~Adrik