Sticky Sausage & Red Onion & Lentil Bake

INGREDIENTS

• 6 good quality sausages
• 2 tbsp olive oil
• 1 red pepper, de-seeded and cut into thick slices
• 2 red onions, cut into wedges
• 3 garlic cloves, thinly sliced
• 1 tsp smoked paprika
• Pinch chilli flakes
• 1 ½ tbsp balsamic vinegar
• 100ml white wine
• 1 tbsp Dijon mustard
• 500g puy lentils
• 1 large handful parsley, roughly chopped
• 150g green olives, pitted
• Sea salt & freshly ground black pepper

For the herby yoghurt:

• 200g greek yoghurt
• Handful of dill, chopped
• Handful of mint, finely chopped
• Zest of 1 lemon
• 1 tbsp tahini

METHOD

1. ⁠Preheat the oven to 200°C/180°C fan/400°F/Gas Mark 6.
2. Add 2 tablespoons of the olive oil to a large roasting tin with the sausages and transfer to the oven for 5 minutes.
3. Add the red pepper, red onion, garlic, paprika, chilli flakes, vinegar, white wine and dijon to the roasting tin. Season well and mix everything together to combine. Return the tin to the oven to roast for a further 30-35 minutes until the sausages and vegetables are mostly tender.
4. ⁠Whilst everything is roasting, make the herby yoghurt by mixing together the yoghurt, herbs, lemon zest, tahini and a pinch of black pepper until well combined. Set aside.
5. Add the lentils to the roasting tin and stir to combine, returning to the oven for 5 minutes until everything is heated through. Stir through the parsley and serve with the herby yoghurt.