Name: Red Pepper Lentils, Sausages & A Salsa Verde Crumb
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: Mediterranean-Inspired
Ingredients: Olive oil; 1 large onion, finely chopped; 3 garlic cloves, minced; 400 g can finely chopped tomatoes; 2 tbsp tomato puree; 750 ml vegetable stock; 150 ml white wine; 150 g dried puy lentils; 2 bay leaves; 2 tsp dried oregano; 200 g roasted red peppers (from a jar), finely chopped; 2 tbsp capers, finely chopped; 1 tsp Dijon mustard; 1 tbsp red wine vinegar; 8 plant-based sausages; Salt & freshly ground black pepper; 100 g stale bread, torn into chunks; Olive oil, for drizzling; 1 small garlic clove, minced; 15 g parsley (stems removed); 15 g basil (stalks included); 10 g mint (leaves only)

Red Pepper Lentils, Sausages & A Salsa Verde Crumb

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Red pepper lentils sausages and a salsa verde crumb is a hearty and flavorful plant based dish with rich lentils, savory sausages, and crispy herb breadcrumbs. Perfect for a comforting dinner full of bold Mediterranean inspired flavors.

Author: Sarah
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Yield: 4 servings
Category: Dinner
Method: Stovetop + Baking
Cuisine: Mediterranean-Inspired
Diet: Vegetarian

Ingredients

Olive oil
1 large onion, finely chopped
3 garlic cloves, minced
400 g can finely chopped tomatoes
2 tbsp tomato puree
750 ml vegetable stock
150 ml white wine
150 g dried puy lentils
2 bay leaves
2 tsp dried oregano
200 g roasted red peppers (from a jar), finely chopped
2 tbsp capers, finely chopped
1 tsp Dijon mustard
1 tbsp red wine vinegar
8 plant-based sausages
Salt & freshly ground black pepper

For the Salsa Verde Crumb:

100 g stale bread, torn into chunks
Olive oil, for drizzling
1 small garlic clove, minced
15 g parsley (stems removed)
15 g basil (stalks included)
10 g mint (leaves only)

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Instructions

Preheat the Oven
Preheat to 180°C (fan)/390°F/Gas 6.
Make the Salsa Verde Crumb
Toss the bread with a drizzle of olive oil on a baking tray. Bake for 5–8 minutes until golden and crisp. Cool slightly, then blend with garlic, parsley, basil, and mint into chunky breadcrumbs. Set aside.
Cook the Base
Heat olive oil in a large pan over medium heat. Add onion with a pinch of salt and cook for 8–10 minutes until soft. Stir in garlic and cook for another minute.
Build the Lentils
Add chopped tomatoes, tomato puree, vegetable stock, and white wine. Stir and bring to a gentle simmer. Add lentils, bay leaves, and oregano. Season well. Bring to a boil, then reduce heat, cover, and simmer for 40 minutes.
Finish the Lentils
Remove lid and cook uncovered for 15–20 minutes, stirring occasionally, until lentils are tender and the sauce thickens. Add a splash of water if needed. Stir in roasted red peppers, capers, Dijon mustard, and red wine vinegar. Taste and adjust seasoning.
Cook the Sausages
Prepare plant-based sausages according to package instructions.
Assemble & Serve
Spoon lentils into bowls, top with sliced sausages, and finish with a generous sprinkle of salsa verde crumb and black pepper.

Notes

Puy lentils hold their shape well, making them ideal for this dish.
Adjust liquid levels as needed to keep the lentils from drying out.
The salsa verde crumb adds freshness—don’t skip it.
You can substitute plant-based sausages with regular sausages if preferred.

Find it online: https://allrecipesmade.com/red-pepper-lentils-sausages-a-salsa-verde-crumb/