Sausage, Puy Lentil and Roast Vegetable Hot Pot
This is a recipe that the Little Fusspots love to eat, and its such an easy one to make. We plonk it on the table and allow the kids to serve themselves. When its hubby’s turn to cook this is usually his Go-To as an easy nourishing delish dish.
Ingredients
- 1 cup of puy lentils thoroughly rinsed
- 800ml water
- Chicken stock
- 1kg of sausages (approximately 10 sausages)
- 1 red onion peeled and sliced into wedges
- ½ zucchini chopped into rounds
- 6 cloves of garlic just smashed in their skins
- ½ sweet potato peeled and cubed
- 1 red capsicum, chopped
- 1 punnet of cherry tomatoes kept whole
- 1 tbls of paprika
- Olive oil
- Salt and pepper
Method
Perheat grill to a medium high setting.
On the stovetop, in a medium size saucepan place the water and rinsed lentils and bring to a boil, Turn down immediately to a gentle simmer. Cook for 15 minutes.
Meanwhile on a large oven tray (at least 1 inch deep), place your sausages under the grill and cook by turning frequently so that the skins don’t dry out. If they look like they are drying out, add a little olive oil and coat by turning, otherwise pierce the skins to allow the fats to be released.
While your sausages and lentils are cooking, prepare your vegetables.
Mix the olive oil and paprika together in a bowl and toss through the vegetables until all covered. Add a little salt and pepper to taste.
As soon as your lentils are cooked. Turn off your grill and Set your oven to 190°. Drain and rinse lentils with cold water and set aside.
Throw your vegetables in with the sausages and oven bake for a further 15 minutes. Add your lentils and cook for a further 10 minutes.
Sausage, Puy Lentil and Roast Vegetable Hot Pot
This is a recipe that the Little Fusspots love to eat, and its such an easy one to make. We plonk it on the table and allow the kids to serve themselves. When its hubby’s turn to cook this is usually his Go-To as an easy nourishing delish dish.
Ingredients
- 1 cup of puy lentils thoroughly rinsed
- 800ml water
- Chicken stock
- 1kg of sausages (approximately 10 sausages)
- 1 red onion peeled and sliced into wedges
- ½ zucchini chopped into rounds
- 6 cloves of garlic just smashed in their skins
- ½ sweet potato peeled and cubed
- 1 red capsicum, chopped
- 1 punnet of cherry tomatoes kept whole
- 1 tbls of paprika
- Olive oil
- Salt and pepper
Method
Perheat grill to a medium high setting.
On the stovetop, in a medium size saucepan place the water and rinsed lentils and bring to a boil, Turn down immediately to a gentle simmer. Cook for 15 minutes.
Meanwhile on a large oven tray (at least 1 inch deep), place your sausages under the grill and cook by turning frequently so that the skins don’t dry out. If they look like they are drying out, add a little olive oil and coat by turning, otherwise pierce the skins to allow the fats to be released.
While your sausages and lentils are cooking, prepare your vegetables.
Mix the olive oil and paprika together in a bowl and toss through the vegetables until all covered. Add a little salt and pepper to taste.
As soon as your lentils are cooked. Turn off your grill and Set your oven to 190°. Drain and rinse lentils with cold water and set aside.
Throw your vegetables in with the sausages and oven bake for a further 15 minutes. Add your lentils and cook for a further 10 minutes.