Sausages with mustardy lentils, beetroot and feta recipe
Make our sausages with mustardy lentils, beetroot and feta recipe for a sizzling flavour combination. A delicious gluten-free family dinner and leftovers are great for a packed lunch the next day.
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Mixing bowl
- Measuring spoon
- Colander
- Peeler
- Whisk
- Serving platter
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
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