Print

Red Pepper Lentils, Sausages & A Salsa Verde Crumb

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Red Pepper Lentils, Sausages, and Salsa Verde Crumb is a hearty, flavorful dish featuring earthy lentils, savory sausages, tangy roasted red peppers, and a crispy herb-infused breadcrumb topping. It’s a comforting meal full of Mediterranean flavors, perfect for any occasion.

Ingredients

Olive oil

1 large onion, finely chopped

3 garlic cloves, minced

400 g can finely chopped tomatoes

2 tbsp tomato puree

750 ml vegetable stock

150 ml white wine

150 g dried puy lentils

2 bay leaves

2 tsp dried oregano

200 g roasted red peppers (from a jar), finely chopped

2 tbsp capers, finely chopped

1 tsp Dijon mustard

1 tbsp red wine vinegar

8 plant-based sausages

Salt & freshly ground black pepper, to taste

**For the Breadcrumb Topping**

100 g stale bread, torn into chunks

1 small garlic clove, minced

15 g parsley (hard stems removed)

15 g basil (stalks & all)

10 g mint leaves only

Instructions

  1. For the Lentils & Sausages: In a large pan, heat a little olive oil over medium heat. Add the chopped onion and cook for about 5 minutes until soft and translucent. Add the minced garlic and cook for another 1-2 minutes, stirring frequently, until fragrant.
  2. Stir in the chopped tomatoes and tomato puree, cooking for an additional 3 minutes to combine the flavors.
  3. Add the vegetable stock, white wine, puy lentils, bay leaves, and oregano. Stir to combine, bring to a simmer, and cook for about 25-30 minutes, or until the lentils are tender and the mixture has thickened. Add more stock or water as needed if the lentils absorb too much liquid.
  4. While the lentils cook, heat a separate pan with olive oil and cook the plant-based sausages according to package instructions. Once cooked, slice them into rounds.
  5. Stir the roasted red peppers, capers, Dijon mustard, red wine vinegar, and cooked sausage slices into the lentil mixture. Season with salt and freshly ground black pepper to taste. Keep warm while you prepare the breadcrumb topping.
  6. For the Breadcrumb Topping: Preheat your oven to 375°F (190°C). In a food processor, pulse the stale bread chunks, garlic, parsley, basil, and mint leaves until the mixture forms coarse breadcrumbs. Spread the breadcrumbs in a single layer on a baking sheet and bake in the oven for 10-12 minutes, or until golden and crispy. Keep an eye on them to avoid burning.
  7. Assemble the Dish: Once the lentil mixture is ready, spoon it onto serving plates or into a large dish. Top with the crispy salsa verde breadcrumbs and serve immediately.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheat the lentil mixture in the microwave or on the stovetop, adding a splash of stock or water to loosen it if needed. Reheat the breadcrumbs in the oven or in a dry pan for a few minutes to keep them crispy.

If using canned lentils, simply drain and rinse them before adding them to the dish. Adjust cooking time as needed.

To make this dish spicier, add chili flakes or chopped fresh chilies to the lentil mixture.

If you don’t have plant-based sausages, you can substitute with regular sausages or other proteins like chicken or turkey sausages.

Nutrition

Find it online: https://familydinnercooking.com/red-pepper-lentils-sausages-a-salsa-verde-crumb/