The BBC Good Food logo
Hot mustard lentils with beetroot & spicy sausages

Hot mustard lentils with beetroot & spicy sausages

By
A star rating of 4.3 out of 5.4 ratingsRate
loading...
Magazine subscription – choose a brand-new cookbook when you subscribe
  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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: per serving
NutrientUnit
kcal662
fat36g
saturates10g
carbs44g
sugars14g
fibre14g
protein33g
salt3.3g
Advertisement

Ingredients

  • 500g raw beetroot
  • 2 tbsp olive oil
  • 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

For the dressing

  • 4 tsp Dijon mustard
  • 1 tsp English mustard
  • juice 1 lemon
  • 4 tbsp extra virgin olive oil

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, January 2015

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.3 out of 5.4 ratings
Advertisement
Advertisement
Advertisement

Sponsored content