Sticky Sausage & Red Onion & Lentil Bake

Name: Sticky Sausage & Red Onion & Lentil Bake
Total time: 40 min
Ingredients: 8 herby sausages; 2 tbsp olive oil; 2 red onion (cut into wedges); 1 red pepper (deseeded and cut into thick slices); 3 cloves garlic (thinly sliced); 1 tsp smoked paprika; pinch chilli flakes; 1.5 tbsp red wine vinegar; 1 tbsp Dijon mustard; 100 ml white wine; 500 g tinned Puy lentils; 1 pack flat leaf parsley (roughly chopped); sea salt; ground black pepper; 200 g Greek yoghurt; handful fresh dill (chopped); handful fresh mint (finely chopped); 1 lemon (zest); 1 tbsp tahini

40 mins

643 cals per serving

Donal's Notes

Perfect protein packed meal for the colder darker evenings.

Equipment

Roasting tin

Large bowl

Rubber spatula

Small bowl

Method

Preheat the oven to 200°C/180°C fan

Place the sausages onto a large roasting tin. Drizzle with the olive oil and place into the oven to brown for 10 minutes.

Whilst the sausages brown, add the onions, red pepper, garlic, paprika, chilli flakes, vinegar, Dijon and white wine onto a large bowl. Season well and mix everything together to combine. Add the mix to the sausages once browned then place the tray back into the oven to roast for 30-35 mins until the sausages and veg are mostly tender

Whilst everything roasts, make the herby yoghurt by mixing together the yoghurt, herbs, lemon zest and tahini until well combined. Set aside.

Stir the lentils through the veg and sausages and return to the oven for 5 mins until everything is heated through. Stir through the parsley and serve with the herby yoghurt.