One-Tray Lentil, Veggie & Sausage Bake

Ingredients:

• Sprouted Brown Lentils (1 cup of lentil seed sprouted, see notes)
• 8 Sausages (See notes)
• 400gm of roast veggies of your choice peeled and chopped (See notes for suggestions)
• 4 Clove of garlic, skin on 
• 2 tbsp Olive Oil
• 1 tbsp Smoked Paprika
• 1 1/2 tbsp Red Wine Vinegar
• 80gm fresh parsley

Method:

Step 1: Heat grill to high. Place sausages in a large roasting tray, place under the grill for 8-10 minutes until sausages start to brown.

Step 2: Switch oven to 180C Fan Bake, remove tray from oven and add the veggies and garlic. Now drizzle over the olive oil and sprinkle with smoked paprika, toss and add seasoning of salt and black pepper. 

Step 3: Roast for 30-40 minutes until the sausages are cooked and the veggies are mostly tender, then stir through the lentils and vinegar. Return to the oven for 5 minutes or until lentils are heated through. Squeeze the garlic cloves out of there skins and stir into the lentils. Stir through the parsley and serve. 

Notes:

• Soaking the Seeds: 1 cup of brown lentil seeds soaked over night or for 6-12 hours, is a minimum to make this recipe. Or you can wait till they have sprouted a tail this  will take 1-2 days from soaking seeds. 
• Roast veggies, red capsicum, red onion, courgettis, sweet potato and pumpkin. You can use what ever is in season or even a bag of frozen roast veggies if your in a hurry. 
• You can use any type of sausage for this recipe. I would recommend something with a spice or Moroccan flare to it certainly makes this dish.  We used a Moroccan Lamb sausage it was delicious. 

Credit: The inspiration for this recipe comes from GoodFood.com thank you.