Mustard Lentils with Beetroot and Lamb Sausages
- 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