Fancy-Pants Bangers & Lentils with Red Pepper & Onion Relish
A classic reinvented into something lighter with BIGGER flavour (and shhhhh, healthier), Bangers and Lentils with Red Pepper & Onion Relish is delicious and fast with a good serving of veggies.
What you need:
– 4 sausages (spend $ on goodies), works well with chicken too.
– tin of lentils
– cup of any stock (or water)
– 1/2 a carrot
– 1 onion
– Red pepper
– Bunch of thyme
– Dijon mustard (I love Maille)
– Balsamic vinegar (again, I like Maille)
What you do:
Pre-heat oven to 450°. Sear sausages in hot pan with a splash of oil. When you’ve browned both sides, slide them into the oven for 5 minutes.
In a pot, sweat off 1/2 finely chopped onion and 1/2 finely chopped carrot with a splash of olive oil. Add rinsed lentils, a heaped tablespoon of Dijon, stock, a few sprigs of thyme, salt and pepper. Simmer on medium heat until lentils suck up most of the liquids.
Onion & Red Pepper Relish
In a pan, add thinly sliced 1/2 onion and thinly sliced red pepper with a very generous splash of olive oil. Sauté until brown. Add a tablespoon or more of balsamic. Reduce 30 seconds more.
Plate a generous mound serving of lentils on plate. Place sausages on top, then your lazy onion and red pepper relish. Dat’s comfort food baby.
Chef Mike Ward began his cooking career at the bright-eyed age of 17 in Sydney, Australia. Mike never believed he would one-day prepare meals for such clientele as Julia Roberts, Tom Cruise, Bruce Willis, and Nicole Kidman. He has cooked in some of Sydney’s and Toronto’s most acclaimed restaurants: Zigolini’s and The Basement in Australia; Prego Della Piazza and Shark City in Toronto, and has owned and operated several catering companies. Throughout his career Mike has also shared his passion and experience through group and private cooking lessons allowing keen home cooks to develop their skills.
In 2000 Mike produced and directed an award-winning cooking/travel/lifestyle television series that have been viewed in over 40 countries. His great love of creating food content has taken him all over the world, writing, photographing and curating recipes and food related stories for highly respected print, online and television outlets. He serves as a consult to Centennial Colleges’ culinary department, and is also involved in many charities including Dancing with Parkinson’s.