Hot Mustard Lentils With Beetroot Spicy Sausages Recipes

LENTILS AND SPICY SAUSAGES

Steps:

• Heat the oil over medium heat in a large heavy-bottomed pot or dutch oven. When hot, add the onion, carrot and celery. Saute for five minutes, stirring frequently, then add the garlic and continue sauteing for another two minutes.
• Add the fresh rosemary, dried thyme, bay leaf, smoked paprika, salt, pepper and lentils. Mix well then pour in the stock. Bring to a boil, then reduce heat and simmer for about 25 minutes until lentils have absorbed most of the liquid. Stir in the Dijon mustard and red wine vinegar and continue simmering until all the liquid has been absorbed. Adjust seasonings with salt and pepper.
• Meanwhile, preheat the oven to 425 degrees. Place sausages on a foil-lined baking sheet and lightly mist with cooking spray. If you don't have cooking spray, brush lightly with olive oil. Place in the oven and roast for 15-20 minutes, flipping midway through. The sausages should appear to be crispy and golden.
• When the sausages are finished roasting, place in the pot with the lentils and serve together.

ONE POT SPICY SAUSAGE AND LENTILS

Steps:

• Heat oil in a skillet over medium heat and fry sausages for 8-10 minutes or until golden.
• Remove sausages from the pan and set aside on a paper towel.
• Add onion, carrot and garlic ato the pan and fry for 3-4 minutes until onions are softened and lightly browned.
• Return sausages to the pan, then add the bay leaf, rosemary, lentils, stock and tomatoes.
• Bring it all to the boil, then reduce the heat to low and leave to simmer gently, covered, for about 40 minutes or until lentils are tender.
• If you feel it needs more liquid, just add a little water.
• Remove the bay leaf and rosemary if you wish.
• Season with salt and pepper to taste.
• Serve with a sprinkling of freshly chopped parsley.