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Lentil Dhansak
Cauldron Lentil Dhansak is made with red lentils, vegetables and green chilli, using a special blend of Bengali spices
Ingredients
Lincolnshire Vegetarian Sausages
- 1 tbsp olive oil
- 1 courgette, cut into thin diagonal slices
- 1 medium red onion, halved and thinly sliced
- 1 fennel bulb, thinly sliced
- 2 garlic cloves
- Zest ½ lemon
- 2 tsp cumin seeds
- 1 tsp coriander seeds, cracked
- 1/4 tsp turmeric
- 125g quinoa
- 600ml vegetable stock
- 2 tbsp chopped fresh coriander
- 1-2 tsp harissa paste
- Salt and freshly ground black pepper
Quinoa, Fennel & Sausage Pilaf
- Serves 4
- 3/5 difficulty
- 40 minutes minutes
Method
- Heat 1 tbsp olive oil in a large frying pan and cook the cauldron sausages as per back of pack instructions for 10-12 minute, take out and cut into 4 on the diagonal and leave to one side.
- Fry the courgette until evenly golden and caramelised on both sides, remove them with a slotted spoon and then fry the onion, fennel and garlic over a medium heat for 10 minutes until beginning to colour.
- Add the cumin, coriander seeds, turmeric and quinoa and continue to fry for a further 5 minutes.
- Add the stock, bring to the boil, cover the pan and reduce the heat, then simmer for 15-20 minutes until the quinoa is tender.
- In the last 8 minutes add in the sausages, along with the courgettes.
- Lastly add the harrisa paste and chopped coriander, stir well and season to taste with salt and pepper.
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