Sausage Ratatouille with Lentils

Instructions

1. Prepare the Traybake

   10 min hands-on

   • Preheat the oven to 180°C (356°F).
   • Chop the yellow peppers, zucchini, onions, and tomatoes into bite-sized pieces and place them in a large baking tray.
   • Add the sausages, whole garlic clove, rosemary, and bay leaf to the tray.
   • Drizzle with olive oil and toss to coat evenly.

2. Roast the Traybake

   2 min hands-on45 min waiting

   • Place the tray in the oven and roast for 45 minutes.
   • Stir halfway through to ensure even roasting until vegetables are tender and sausages are cooked.

3. Cook the Lentils

   3 min hands-on25 min waiting

   • Rinse the lentils under cold water.
   • Add lentils to a pot with water, covering by at least 2 inches.
   • Bring to a boil, reduce to a simmer, and cook for 20-25 minutes until tender.
   • Drain excess water.

4. Prepare the Garnishes

   2 min hands-on

   • Finely chop the fresh dill.
   • Cut lemons into wedges.

5. Assemble the Dish

   3 min hands-on

   • Divide lentils between serving bowls.
   • Top with sausage and vegetable traybake.
   • Add a dollop of Greek yogurt, sprinkle with dill, and serve with a lemon wedge.
   • Cooking tips:
   • For extra caramelization, broil the traybake for the last 3-5 minutes, watching closely to prevent burning.
   • For creamier lentils, cook them slightly longer and mash a portion with a spoon.
   • Adjust seasoning with salt and pepper after roasting, considering the saltiness of the sausage.
   • Enhance herby flavor by adding a pinch of dried thyme or oregano to the traybake.