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Red Pepper Lentils, Sausages & Salsa Verde Crumb - Georgie Eats

RED PEPPER LENTILS, SAUSAGES & A SALSA VERDE CRUMB

Gorgeous gorgeous lentils with roasted red peppers, capers and mustard, saussies and a crunchy salsa verde breadcrumb. I just love this dish.

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4 servings

Ingredients

  • olive oil
  • 1 large onion finely chopped
  • 3 garlic cloves minced
  • 400 g can finely chopped tomatoes
  • 2 tbsp tomato puree
  • 750 ml vegetable stock
  • 150 ml white wine
  • 150 g dried puy lentils
  • 2 bay leaves
  • 2 tsp dried oregano
  • 200 g roasted red peppers (from a jar) finely chopped
  • 2 tbsp capers finely chopped
  • 1 tsp dijon mustard
  • 1 tbsp red wine vinegar
  • 8 plant-based sausages
  • salt & freshly ground black pepper

BREADCRUMB

  • 100 g stale bread torn into chunks
  • 1 small garlic clove minced
  • 15 g parsley hard stems removed
  • 15 g basil stalks & all
  • 10 g mint leaves only

Instructions

  1. Preheat the oven to 180°c (fan assisted)/390°f/gas 6.

  2. To make the crumb, combine the sourdough with a drizzle of olive oil on a baking tray. Roast for 5-8 minutes, or until golden and crisp. Allow to cool, then combine with the garlic, parsley, basil and mint in a food processor. Blitz into chunky breadcrumbs, then set aside for later.

  3. Heat a large pan over a medium heat and add a good glug of oil. Once hot, add the onion and a pinch of salt and fry, stirring occasionally, for 8-10 minutes, until soft and translucent. Add the garlic and fry for a further minute or so, just to soften.

  4. Stir through the chopped tomatoes, tomato puree, vegetable stock and wine. Stir well and bring to a gentle simmer, then add the lentils, bay leaves and oregano. Season generously with salt and black pepper and bring the pan to the boil. Reduce the heat to low, cover with a lid, and cook gently for 40 minutes.

  5. Remove the lid from the pan and continue to simmer for a further 15-20 minutes, adding a splash of water if the pan is getting too dry, until the lentils are tender and the sauce is thick and glossy. Stir through the roasted red peppers, capers, mustard and red wine vinegar, then remove from the heat. Taste and adjust the seasoning, if needed.

  6. Meanwhile, cook your sausages according to the packet’s instructions.

  7. To serve, spoon the lentils between bowls. Slice up your sausages and lay those overtop, and finish with a handful of the breadcrumbs and a good grind of black pepper.