Beef Family friendly Main

Homemade merguez 'sausages' with lentils and beetroot relish

Name: Homemade merguez 'sausages' with lentils and beetroot relish
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 500g lean beef mince; 1 egg; 1 teaspoon smoked paprika (pimenton); 1 tablespoon ground cumin; 1 teaspoon ground cinnamon; 1/2 teaspoon cayenne pepper; 2 tablespoons extra virgin olive oil; 400g can brown lentils, rinsed, drained; 100g drained canned beetroot; 1/2 red onion, thinly sliced; 100g low-fat natural yoghurt; 2 tablespoons mint leaves; Lemon wedges, to serve

1 rating

10m

20m

https://healthimprovements.info/recipes/homemade-merguez-sausages-lentils-beetroot-relish/23018f7d-d7e0-487e-80ea-d9a33ffe244a?current_section=recipes — Homemade Merguez 'sausages' with lentils and beetroot relish

Jump to recipe

by Jill Dupleix

Food writer

Oct 03, 2015

When it comes to sausages, it's what's inside that counts, so try Jill Dupleix's low-fat take on a spicy favourite.

500g lean beef mince
1 egg
1 teaspoon smoked paprika (pimenton)
1 tablespoon ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
2 tablespoons extra virgin olive oil
400g can brown lentils, rinsed, drained
100g drained canned beetroot
1/2 red onion, thinly sliced
100g low-fat natural yoghurt
2 tablespoons mint leaves
Lemon wedges, to serve

Method

1.

Place beef, egg, and spices in a food processor, then season and whiz until just combined. Using damp hands, shape the mixture into 12 patties.
2.

Brush the patties with 1 tablespoon oil, then in batches cook, turning, in a large non-stick frypan over medium heat for 8-10 minutes until browned and cooked through.
3.

Meanwhile, place lentils in a saucepan with 1 cup (250ml) water. Bring to a simmer over medium heat and cook for 5 minutes or until heated through. Drain and season.
4.

Blend the beetroot and remaining 1 tablespoon oil until smooth. Season.
5.

Spoon beetroot relish and warm lentils onto 4 serving plates. Top with onion, merguez '‘sausages', yoghurt and mint. Season and serve with lemon wedges.