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Red Pepper Lentils, Sausages & a Salsa Verde Crumb

A bold, protein-packed dinner with sweet roasted peppers, hearty lentils, and a crispy herb crumb, balancing comfort and freshness.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 410
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup green or brown lentils, rinsed Use any preferred lentil.
  • 4 pieces quality sausages (pork, chicken, or plant-based) Choose based on dietary preference.
  • 2 large red bell peppers, diced
  • 1 piece red onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tbsp extra-virgin olive oil
  • 2 cups vegetable or chicken stock
Crispy Herb Crumb
  • ½ cup panko breadcrumbs
  • 2 tbsp grated Parmesan Use nutritional yeast for vegan option.
  • 1 piece lemon, zest of Plus 1 tbsp juice for serving.
  • ½ cup fresh parsley, chopped
  • ¼ cup fresh basil, chopped Can swap for cilantro.
  • ½ tsp smoked paprika
  • ½ tsp chili flakes Optional for heat.
  • to taste Salt and black pepper

Method
 

Preparation
  1. Heat 1 tbsp olive oil in a large skillet over medium heat. Slice sausages and brown for 5–6 minutes. Remove and set aside.
  2. In the same pan, add the remaining oil, onion, and red peppers. Cook for 4–5 minutes until softened. Stir in garlic, paprika, chili flakes, salt, and pepper.
Cooking
  1. Add lentils and stock. Bring to a boil, reduce heat, and simmer uncovered for 20–25 minutes until lentils are tender but not mushy.
  2. Preheat oven to 400°F (200°C). Transfer lentil mixture to a baking dish and arrange sausages on top.
  3. Mix breadcrumbs, Parmesan, lemon zest, parsley, basil, and a drizzle of olive oil. Sprinkle evenly over the dish.
  4. Bake for 10 minutes, then broil for 2–3 minutes until golden and crisp. Finish with lemon juice before serving.

Notes

Store in an airtight container in the refrigerator for up to 4 days. For freezing, store base (without crumb) for up to 3 months. Reheat with a splash of stock to prevent drying.