Sausages with quick romesco & lentils
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp olive oilplus 1 tsp
- 8 sausages
- ½ red onionfinely diced
- 1 carrotpeeled and finely diced
- 2 garlic clovesfinely sliced
- 2 x 250g pouches cooked puy, beluga or green lentils
- 2 fresh mint sprigsleaves picked and finely chopped
- 4 flat-leaf parsley sprigsleaves picked and finely chopped
- 2 Little Gem lettuceshalved through the root
For the romesco sauce
- 150g roasted red peppersplus 2 tbsp of brine
- 50g almonds
- 1 tsp caster sugar
- ½ tsp sweet smoked paprika
- 1 tbsp extra virgin olive oil
- 2 tsp sherry or red wine vinegarplus extra for drizzling
Nutrition:
- kcal600
- fat33g
- saturates8g
- carbs38g
- sugars9glow
- fibre13g
- protein30g
- salt2.61g
Method
step 1
Put all the ingredients for the romesco sauce in a food processor and pulse to a purée. Taste and stir in an extra drop of vinegar or a pinch of salt, if required. Set aside.
step 2
Drizzle 1 tsp of the oil into a frying pan and fry the sausages over a medium heat for 8-10 mins until cooked through.
step 3
Meanwhile, fry the onion, carrot and a pinch of salt using 1 tbsp oil in a large saucepan over a low-medium heat for 4-5 mins, until softened but not coloured. Add the garlic, lentils and enough water to just cover them. Bring to the boil, then simmer for 5 mins. Remove from the heat and stir in the mint, parsley and a generous pinch of salt.
step 4
Heat the remaining 1 tbsp oil in a frying pan that is big enough to fit the lettuce in one layer. Put in the lettuce halves cut-side down. Fry over a medium heat for around 2 mins until slightly charred. Turn and cook for 30 seconds, then remove from the heat.
step 5
Divide the lentils between bowls. Top with the sausages and cooked lettuce, then serve with the romesco sauce on the side.
