• 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

For the herby yoghurt

• 200 g Greek yoghurt
• handful fresh dill chopped
• handful fresh mint finely chopped
• 1 lemon zest
• 1 tbsp tahini