Sausages with mustardy lentils, beetroot and feta recipe | Sainsbury`s Magazine

Ingredients

• 1 x 500g bunch fresh beetroot
• 1 large or 2 small red onions, cut into wedges
• 1 tsp caraway seeds
• 8 sausages* (we used pork and red onion)
• 2 tbsp olive oil
• 1 x 250g pouch ready-cooked Puy lentils
• ½ x 20g pack fresh dill, roughly chopped
• 100g feta cheese, crumbled
• 2 tsp Dijon mustard
• ½ tsp English mustard
• juice of 1 lemon
• 2 tbsp extra-virgin olive oil