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How to make Homemade merguez 'sausages' with lentils and beetroot relish

Yield = 4
Prep time: 0:10
Cook time: 0:20
Total time: 0:30

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

Method

  • Step 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.
  • Step 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.
  • Step 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.
  • Step 4 Blend the beetroot and remaining 1 tablespoon oil until smooth. Season.
  • Step 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.