Name: Homemade merguez 'sausages' with lentils and beetroot relish
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Ingredients: 500g lean beef mince; 1 egg; 2.50 gm smoked paprika (pimenton); 10.00 gm ground cumin; 2.50 gm ground cinnamon; 1/2 tsp cayenne pepper; 36.40 gm extra virgin olive oil; 400g can brown lentils, rinsed, drained; 100g drained canned beetroot; 1/2 red onion, thinly sliced; 100g low-fat natural yoghurt; 40.00 ml mint leaves; Lemon wedges, to serve

Homemade merguez 'sausages' with lentils and beetroot relish

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Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

Upgrade your sausage game with Jill Dupleix's healthier and flavorful spicy version.

Ingredients:

500g lean beef mince
1 egg
2.50 gm smoked paprika (pimenton)
10.00 gm ground cumin
2.50 gm ground cinnamon
1/2 tsp cayenne pepper
36.40 gm extra virgin olive oil
400g can brown lentils, rinsed, drained
100g drained canned beetroot
1/2 red onion, thinly sliced
100g low-fat natural yoghurt
40.00 ml mint leaves
Lemon wedges, to serve

Instructions:

Combine beef, egg, and spices in a food processor until just mixed. Shape mixture into 12 patties using damp hands.
Coat the patties generously with 1 tablespoon of oil and cook in batches in a large non-stick skillet over medium heat, turning occasionally, until beautifully browned and fully cooked, about 8-10 minutes.
Simmer lentils in a saucepan with 1 cup (250ml) water until heated through, about 5 minutes. Drain and season to taste.
Puree the beetroot with the remaining 1 tablespoon of oil until velvety. Season to taste.
Plate the beetroot relish and warm lentils on 4 serving plates, then garnish with onion, merguez '‘sausages', yoghurt, and mint. Season to taste and serve with lemon wedges.

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