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Lentils with roasted vegetables and sausages

This lentils with roasted vegetables and sausages is a perfect dish to serve when some of your friends or family members are vegan, others are meat eaters. While the roasted vegetables are cooking, you can grill, fry or roast some vegan and normal sausages in other trays. Serve the dish with fresh bread, toast or mashed potatatoes.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: French
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cup brown lentils
  • 1 garlic
  • 1 bay leaf
  • 1 Tbsp Dijon mustard
  • 1 garlic clove minced
  • 2 Tbsp chopped parsley
  • ½ lemon juiced
  • Drop of apple cider vinegar
  • 2 tsp olive oil
  • Salt & pepper
  • For the roasted vegetables:
  • 1 red pepper
  • 1 red onion
  • Pinch of dried oregano
  • Olive oil
  • 8 vegan or normal sausages

Method
 

  1. Preheat the oven 190°C. Cut the red pepper into chunks and the onion into thin wedges. Arrange them on a baking tray, add the oil and oregano. Season to taste, then toss well. Bake in the oven for about 30 minutes, until the veggies are tender.
  2. Put some vegan and/or normal sausages on another tray and put this in the oven too, until they are brown.
  3. Meanwhile, put the lentils in a pan of cold water, add the garlic and bay leaf and bring to the boil. Cook for 15-20 minutes or until tender. Drain, then remove the bay leaf and transfer the lentils and garlic to a mixing bowl.
  4. Add the oil, mustard, parsley, minced garlic and lemon juice. Season to taste. Add a drop of cider vinegar. Toss well.
  5. Discard the skins of the roasted vegetables and cut them into thin slices. Add these to the lentils, together with any cooking jus. Toss again.
  6. Cut the sausage into chunks, then serve on top of the lentils.