Mustard Lentils with Beetroot and Lamb Sausages
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Mustard Lentils with Beetroot and Lamb Sausages

Mustard Lentils with Beetroot and Lamb Sausages

Ingredients

Method

  • 500g peeled beetroot, cut into wedges
  • 2 tbsp olive oil
  • 1 onion, cut into wedges
  • 2 sliced garlic cloves
  • 1 tsp caraway seeds
  • 400g lamb sausages
  • 500g ready-cooked puy lentils
  • For the Dressing
  • 4 tsp Dijon mustard
  • 1 tsp English mustard
  • 4 tbsp olive oil
  • Preheat the oven to 200C. Add the beetroot wedges to a roasting tin and drizzle with olive oil. Toss with the caraway seeds, garlic and onion, then roast for 45 mins or until the beetroot is tender.
  • Meanwhile, grill the sausages until browned all over, and mix the ingredients for the dressing in a small bowl. Remove the beetroot from the oven, then toss the lentils and dressing into the roasting tin and mix to combine. Heat for another 5 mins, then serve with the sausages on the side.
45 mins
4 serving

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