Hot mustard lentils with beetroot & spicy sausages

Hot mustard lentils with beetroot & spicy sausages

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(4 ratings)

Prep: 10 mins Cook: 45 mins

Easy

Serves 4
Toss spiced lamb merguez sausages, Puy lentils and roasted red onion in a tangy mustard dressing for this earthy dish - 3 of your 5 a day

Nutrition and extra info

Nutrition: per serving

  • kcal662
  • fat36g
  • saturates10g
  • carbs44g
  • sugars14g
  • fibre14g
  • protein33g
  • salt3.3g
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Ingredients

  • 500g raw beetroot
    Beetroot

    Beetroot

    beat-root

    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large red onion, cut into wedges
  • 2 garlic cloves, finely sliced
  • 1 tsp caraway seeds
  • 400g pack lamb merguez sausages
  • 2 x 250g pouches ready-cooked Puy lentils (we used Merchant Gourmet)
  • 75g watercress, stalks removed
    Watercress

    Watercress

    wort-er-cress

    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

For the dressing

  • 4 tsp Dijon mustard
  • 1 tsp English mustard
  • juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 4 tbsp extra virgin olive oil

Method

  1. Heat oven to 180C/160C fan/gas 4. Top and tail the beetroot, then peel and 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.

  2. 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. Add the watercress and serve with the sausages.

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Comments, questions and tips

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Minoo's picture
Minoo
29th Jan, 2016
3.8
I really enjoyed this dish. Roasted beetroot is amazing and makes simple lentils a lot more interesting. Couldn't find merguez sausages so I used spicy pork sausages which worked well.
joanna1972
10th Jan, 2016
5.05
This was fabulous, not the usual thing I cook and made a great change. The dressing was stunningly tangy, the beetroot sweet and mellow...add the lentils and watercress...perfect! Couldn't get merguez sausages, and couldn't find the caraway seeds...so lamb and mint chipolatas and a few fennel seeds were used instead. Got all the ingredients to make it again this week!
tremblingelephant
4th Apr, 2015
3.8
This was delicious and enjoyed by myself and my children! The mustard and the juices from the beetroot combine with the lentils to give a lovely warm, earthy flavour. I had to use cumin seeds as had no caraway and also substituted spinach in place of watercress. I'll definitely be making again and was thinking of tossing in some goats cheese with the lentils too.
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