Spicy Merguez Sausages
with Butternut Squash and Lentils
Merguez sausages are packed with fiery spices and originally from North Africa.
Cals 974 · Prot 59 · Carbs 73 · Fat 48
Low Carb
40 min
Merguez sausages are packed with fiery spices and originally from North Africa.
Cals 974 · Prot 59 · Carbs 73 · Fat 48
Low Carb
Ingredients
Sausage
Merguez sausage
400 Grams
Butternut squash
600 Grams
Vegetable oil
1 Tbsp
Salt
0.3 Tsp
Black pepper
0.5 Tsp
Red pepper
1 Piece
Red onion
1 Piece
Garlic cloves
1 Piece
Cumin powder
2 Grams
Paprika powder
2 Grams
Dried thyme
2 Grams
Tomato paste
30 Grams
Canned lentils
400 Grams
Tomato passata
200 Grams
Water
150 ML
Chicken stock cube
4*5*9*15*
1 Piece
Fresh parsley
15 Grams
To serve
Natural yogurt
4*
170 Grams
Allergens
*4 Milk, *5 Eggs, *9 Soya, *15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 4081 / 974 |
| Fats (g) | 47.7 |
| of which saturated (g) | 2.4 |
| Carbohydrates (g) | 73 |
| of which sugars (g) | 23.3 |
| Fibers (g) | 19.9 |
| Proteins (g) | 58.7 |
| Salt (g) | 9.3 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Bake
- Preheat the oven to 210°C/190°C fan.
- Peel, deseed and chop the squash into bite-sized pieces.
- Place the squash on to a lined baking tray.
- Drizzle with oil and season with salt and pepper.
- Bake in the oven for 15 min.
- After 15 min, add the sausages (spicy!) to the same baking tray.
- Bake the sausages and squash for a further 10-15 min, until the sausages are fully cooked and the squash is tender.
2 Prep
- Deseed the red pepper.
- Chop into small bite-sized pieces.
- Peel and finely chop the onion and garlic.
3 Fry
- Meanwhile, heat a large non-stick frying pan over a medium-high heat with a drizzle of oil.
- Once hot, add the onions and red pepper.
- Fry for 5-7 min until softened.
- Add the garlic, cumin, paprika, thyme and tomato paste.
- Mix well and fry for 1-2 min until fragrant.
4 Cook lentils
- Meanwhile, drain and rinse the lentils.
- Add the lentils, tomato passata, measured water and crumble in the 0.5 chicken stock cube.
- Mix well. Bring to a boil.
- Once boiling, reduce the heat to low and cover.
- Simmer for 10-15 min, or until the sauce has thickened.
5 Finish lentils
- Meanwhile, pick and finely chop the parsley.
- Once the squash is cooked, remove it from the oven.
- Add the squash to the lentils with the parsley (saving some for garnish).
6 Serve
- Serve the Spicy Merguez Sausages on the Butternut Squash and Lentils.
- Add a dollop of yogurt and sprinkle with the remaining parsley.
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