Bring comfort and balance to your table with this nourishing creation — beluga lentils infused with zesty Gremolata, paired with honey-roasted parsnips and perfectly grilled sausage.
Each bite is a little melody of flavours — earthy lentils, citrusy freshness, and that gentle sweetness from the roasted parsnips, all wrapped around the smoky warmth of the sausage. It’s wholesome, satisfying, and made to be shared.
A dish that feels like home — hearty, healthy, and full of love.
Because the best meals aren’t just about what’s on the plate, but who’s sitting around it.
Ingredients:
- 200 g Beluga Lentils
- 1 Bunch of Fresh Parsley
- 2 Cloves of Garlic
- The Zest of 1/2 of Lemon
- Salt and Pepper
- Sausage
- 1 Parsnip
- Olive oil
- Spring Onions for decoration
Procedure:
- Add water to a pot on medium heat together with half of onion and pinch of salt. Bring to a boil then add the Beluga Lentils . Simmer for 20–25 minutes, or until tender but still holding their shape. Drain any excess liquid and set aside.
- While the lentils cook, prepare your Gremolata. In a small bowl, combine finely chopped parsley, grated lemon zest, minced garlic, a drizzle of olive oil, and a touch of salt and pepper. Stir well to create a bright, aromatic mix.
- Once the lentils are cooked, gently toss them with the Gremolata while still warm so they absorb all that zesty flavour.
- Preheat your oven to 180°C. Wash and slice parsnips into even-sized batons or wedges. Place them on a baking tray, drizzle with olive oil, season with salt, pepper, and drizzle a little honey over then roast for 25–30 minutes or until golden and tender.
- Place your fresh sausages in a pot of simmering water and cook gently for about 8–10 minutes. This ensures they’re cooked through without drying out. Transfer them to a grill pan (or barbecue) and sear on medium-high heat until the outside is browned and slightly crisp — about 3–4 minutes per side.
- Spoon the warm beluga lentils onto a plate, top with the roasted honey-glazed parsnips, and place the grilled sausages on top or alongside.
Finish with an extra sprinkle of spring onions or a little more Gremolata for a burst of colour and freshness. - Serve this dish warm with a slice of crusty bread or a side of mixed greens. It’s hearty enough for dinner but light enough to enjoy any day of the week.
Servings: 1 serving
Time: 45 minutes
