Sausages and lentils are two budget staples that work wonders in this weeknight-friendly recipe.
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Heat half the oil in a large non-stick frying pan over medium heat. Add the sausages and cook, turning occasionally, for 10 mins or until golden and cooked through. Transfer to a plate and cover to keep warm.
Heat the remaining oil in the pan. Add the onion and garlic and cook, stirring, for 5 mins or until the onion softens. Add the paprika and oregano and cook, stirring, for 1 min or until aromatic. Add the lentils, tomato and ½ cup (125ml) water and cook, stirring occasionally, for 5 mins or until the tomato softens.
Add the silverbeet and sausages to the lentil mixture and cook, stirring the lentil mixture and turning the sausages, for 2 mins or until silverbeet just wilts and sausages are heated through. Sprinkle with fetta. Season with pepper.
COOK. STORE. SAVE.
Store leftover fetta in a sealed container with a little water in the fridge for up to 1 week. Use it to jazz up salads and pasta, or to make our budget-friendly Spinach and Fetta Fritters.