Delicious mouth watering sausage and green lentil Ragu with sweet potato and crushed tomatoes. This dish is a perfect balance of subtle sweetness from the sweet potato and ground cumin combined with the sweet paprika giving a mild spicy, sweet and nutty flavour. Best served with a side of garlic bread.
Delicious mouth watering sausage and green lentil Ragu with sweet potato and crushed tomatoes. This dish is a perfect balance of subtle sweetness from the sweet potato and ground cumin combined with the sweet paprika giving a mild spicy, sweet and nutty flavour. Best served with a side of garlic bread.
Yields4 Servings Cook Time45 mins
450 g sausages 2 tbsp olive oil 1 yellow onion, diced 3 large garlic cloves, diced 1 large sweet potato, diced 2 400g can crushed tomatoes 1 400g can green lentils 2 sprigs fresh thyme, chopped 1 tbsp cumin 2 tsp sweet paprika ¾ tsp salt 2 bay leaves splash of red wine vinegar fresh parsley, chopped
11. Preheat the oven to 190C. Prick the sausages all over with a fork and place on a baking sheet. Bake for 25-30 minutes or until crispy and golden, flipping midway through.
2. Meanwhile heat the olive oil in a large skillet. Sauté the garlic and onion for 5 minutes and then add the diced sweet potato. Cook on low heat for 10 minutes or until the sweet potatoes has softened and turned golden.
3. Add in both cans of crushed tomatoes, the can of green lentils, bay leaf, chopped fresh thyme leaves, the ground cumin, paprika and salt. Mix all ingredients well together , bring to a boil then reduce the heat and simmer for 10 minutes.Stir in the red wine vinegar and simmer a further 3 minutes.
4. Remove the skillet from the heat and place the baked sausages on top. Remove the two Bay leaves and garnish with some freshly chopped parsley.
1. Preheat the oven to 190C. Prick the sausages all over with a fork and place on a baking sheet. Bake for 25-30 minutes or until crispy and golden, flipping midway through.
2. Meanwhile heat the olive oil in a large skillet. Sauté the garlic and onion for 5 minutes and then add the diced sweet potato. Cook on low heat for 10 minutes or until the sweet potatoes has softened and turned golden.
3. Add in both cans of crushed tomatoes, the can of green lentils, bay leaf, chopped fresh thyme leaves, the ground cumin, paprika and salt. Mix all ingredients well together , bring to a boil then reduce the heat and simmer for 10 minutes.Stir in the red wine vinegar and simmer a further 3 minutes.
4. Remove the skillet from the heat and place the baked sausages on top. Remove the two Bay leaves and garnish with some freshly chopped parsley.
Ingredients
Directions
1. Preheat the oven to 190C. Prick the sausages all over with a fork and place on a baking sheet. Bake for 25-30 minutes or until crispy and golden, flipping midway through.
2. Meanwhile heat the olive oil in a large skillet. Sauté the garlic and onion for 5 minutes and then add the diced sweet potato. Cook on low heat for 10 minutes or until the sweet potatoes has softened and turned golden.
3. Add in both cans of crushed tomatoes, the can of green lentils, bay leaf, chopped fresh thyme leaves, the ground cumin, paprika and salt. Mix all ingredients well together , bring to a boil then reduce the heat and simmer for 10 minutes.Stir in the red wine vinegar and simmer a further 3 minutes.
4. Remove the skillet from the heat and place the baked sausages on top. Remove the two Bay leaves and garnish with some freshly chopped parsley.
Notes