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Sausages with lentils and feta
Sausages with lentils and feta
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Ingredients:
  • 40ml (2 tbsp) extra virgin olive oil, plus extra to drizzle
  • 3 (about 120g each) gourmet sausages (we used pork and fennel)
  • 220g puy lentils
  • 1 small onion, finely chopped
  • 100g pancetta, chopped
  • 2 garlic cloves, crushed
  • 11.80 gm Dijon mustard
  • 20ml (1 tbsp) red wine vinegar
  • 20.00 ml chopped flat-leaf parsley
  • 100g rocket
  • 100g marinated feta, crumbled
  • Chilli jam, to serve
Instructions:
  • Preheat your oven to 150°C.
  • Follow the instructions on the lentil packet to cook them. Drain and set aside. In a pan over low heat, heat half of the oil. Prick the sausages and fry, turning occasionally, until they are cooked and golden. Transfer the sausages to a baking tray and bake in the oven for 5 minutes.
  • Prepare your pan by wiping it clean, then add the remaining oil and heat over a medium flame. Sauté the onion, pancetta, and garlic, stirring occasionally, for approximately 5 minutes until the pancetta begins to crisp up. Stir in the lentils, mustard, vinegar, and parsley until well combined, then take the pan off the heat. Serve the dish by dividing it between plates.
  • Cut sausages diagonally and arrange them over the lentil mixture. Top with rocket, crumbled feta, a light drizzle of oil, and serve alongside chili jam.

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