A great quick tasty, low carb cheat or evening meal, and enough to feed a family!
WHAT YOU’LL NEED
250g Cooked Puy lentils, either canned or vacuum packed but preferably soaked overnight and cooked until tender.
6 Good quality, gluten free sausages (I use Heck which is 97% meat)
2 bunches of spring greens shredded (roughly 1 cup per person)
2-3 Organic cooked beetroot
1 small red onion chopped
1 handful of walnuts, roughly chopped
salt and pepper to taste
1 tsp dijon mustard
1 tsp raw honey
2-3 tbsp of cider vinegar
- First get all the ingredients together, then chop each sausage into 4 chunks, pop these in a roasting pan with the red onion and cover with foil. The red onion will nicely caramelise with the meat juices. Roast in the oven on 180’c for about 30 mins.
- Whilst the sausages are cooking prep all the other ingredients and make dressing by whisking the mustard, honey and vinegar together in a bowl
- When the sausages are cooked it’s time to bring it all together. Using a heavy bottom pan, add 1/2 the dressing, the greens, cooked beets and lentils along with 1 tbsp of water. Gently heat for about 2 minutes before adding in the sausages, red onions, walnuts and a little salt and pepper to taste.
- Serve and drizzle over the remaining dressing on each plate or bowl
Top tips, add some extra heat with a few chilli flakes. NO sausages? use chicken instead!! or make it meat-free with a few extra walnuts and some feta cheese.
Pack in another portion of veg and add some sprouting broccoli or spiralized courgette as well!