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Hot mustard lentils with beetroot & spicy sausages

Hot mustard lentils with beetroot & spicy sausages

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Rating: 4 out of 5.4 ratings
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  • 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
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Ingredients

For the dressing

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

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Overall rating

Rating: 4 out of 5.4 ratings

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