Ingrédients
- 1 x 250g pouch of Merchant Gourmet Puy Lentils
- 4 sausages or veggie alternative
- 1 jar (350g) roasted peppers
- 1 shallot, peeled and roughly chopped
- 2 cloves of garlic, peeled
- 2g fresh ginger, peeled
- 1 scotch bonnet
- 10g parsley
- 4 stalks of fresh thyme
- 1 tsp fennel seeds
- ¼ tsp ground cinnamon
- 1 tsp paprika
- 2 tbsp tomato puree
- 200ml chicken or veg stock
- Olive oil
- Salt and black pepper
Méthode
- Preheat the oven to fan 190°C. Place the sausages onto a baking dish with a drizzle of oil and roast for 15-20 mins, until fully cooked through.
- Meanwhile, finely mince the drained roasted peppers. Thinly slice the shallot and garlic and finely grate the ginger. Halve the scotch bonnet. Pick the parsley leaves and thinly slice the stems.
- Place a saucepan onto medium high heat, with a drizzle of oil. Once hot, add the shallot and cook until softened, 2-3 mins. Then stir through the scotch bonnet, parsley stems, garlic, ginger, thyme, fennel seeds and dried spices. Cook until fragrant. Add the tomato puree, cook stirring continuously until darkened, 2-3 mins. Then, pour the stock and stir the minced peppers and Puy Lentils through. Simmer for 4-5 mins, until thickened, then taste and season with salt and plenty of freshly cracked black pepper.
- Serve into bowls and top with the sausages, parsley leaves and a drizzle of olive oil.
