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Red Pepper Lentils, Sausages & Salsa Verde I Georgie Eats
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
  • subheading: BREADCRUMB:
  • 100 g stale bread torn into chunks
  • 1 small garlic clove minced
  • 15 g parsley hard stems removed
  • 15 g basil stalks & all
  • 10 g mint leaves only
Steps
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