Puy lentils with chipolatas, green beans and sweet mustard dressing recipe
A bright, refreshing combination of lentils and green beans perfect for Boxing Day. Delicious on its own or as an accompaniment for leftover turkey.
See method- Serves 6-8
- 10 mins to prepare and 30 mins to cook
- 366 calories / serving
Ingredients
- 12 Cumberland chipolatas
- 1 chicken stock pot
- 2 x 250g packs ready-cooked puy lentils
- 250g (8oz) extra fine greens beans
- small bunch parsley, finely chopped
For the dressing
- 2 tbsp Dijon mustard
- 2 tsp mustard seeds
- 2 tbsp olive oil
- 2 tbsp honey
- 2 tbsp red wine vinegar
Each serving contains
- Energy
- 1525kJ 366.0kcal
- Fat
- 22g
- Saturates
- 7g
- Salt
- 1.8g
- Sugars
- 3g
of the Reference intake
Carbohydrate 24.5gProtein 17.7gFibre 8.5g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. For the dressing, whisk the mustard, mustard seeds, olive oil, honey and vinegar in a jug; season.
- Arrange the chipolatas in a large roasting tin and drizzle over half the dressing. Add the stock pot and cook for 20 minutes. Remove from the oven and lift out the chipolatas. Add the lentils and the remaining dressing and give everything a good stir. Return the chipolatas to the tin and cook for 10 minutes more, then transfer to a serving dish.
- Meanwhile, cook the green beans in a pan of boiling salted water for 4 minutes. Drain well and add to the lentil mixture. To serve, scatter over the parsley.
- See more Christmas recipes
