Monday, 21 September 2015

Hot Mustard Lentils with Beetroot and Spicy Sausages

Looking for an interesting way to use up merguez sausages I came across this recipe using lentils and beetroot. I cheated a little and used ready cooked beetroot that I heated up in some foil in the oven for about 20 mins, making this a really quick and easy meal. It was also really satisfying.

Hot Mustard Lentils with Beetroot and Spicy Sausages
(from Good Food Magazine January 2015)
(Serves 4)

500g raw beetroot
2 tbsp olive oil
1 large red onion, cut into wedges
2 garlic cloves, finely sliced
1 tsp caraway seeds
8 merguez sausages
2 x 250g pouches ready-cooked puy lentils
75g watercress, stalks removed

For the dressing
4 tsp Dijon mustard
juice 1 lemon
4 tbsp extra virgin olive oil

Heat oven to 180C. Top and tail the beetroot, then cut into wedges. Put the beetroot in a roasting tin, drizzle over the olive oil and toss with the onion, garlic and caraway seeds. Roast for 45 mins until the beetroot is tender and the onion is sticky and charred.

Heat the grill and cook the sausages until golden. Make the dressing by whisking together all the ingredients. While the beetroot is still warm, toss with the lentils and dressing.

Put the watercress into a bowl, top with the beetroot and lentils and serve with the sausages on top.

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