Puy lentils with chipolatas, green beans and sweet mustard dressing recipe

  • Serves 6-8
  • 10 mins to prepare and 30 mins to cook
  • 366 calories / serving
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A bright, refreshing combination of lentils and green beans perfect for Boxing Day. Delicious on its own or as an accompaniment for leftover turkey.

  1. 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.
  2. 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.
  3. 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.

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  • 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
  • Energy 1525kj 366kcal 18%
  • Fat 22g 32%
  • Saturates 7g 35%
  • Sugars 3g 3%
  • Salt 1.8g 30%

of the reference intake
Carbohydrate 24.5g Protein 17.7g Fibre 8.5g


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