Gnarly Sausages with Lentils and Salsa Rossa

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 This is from a Jamie Oliver magazine that has been in a scrapbook for ages. I've got a picture of the original recipe, but I am also recording what I did so I remember. It was really really good, who knew a can of lentils could be so delicious! The sausages we had were just double smoked smokies from the co-op. 

 1. BBQ 3 peppers, 1 whole smallish onion with skin on, and half a head of garlic as is (not peeled). I had these in one of those grill baskets that I sprayed with Pam first.  Let everything get blackened a bit. The garlic got a bit too charred, so I didn't end up being able to squeeze all that much out of it - you could try adding it a bit later than the rest or maybe even put it in foil.

2. Once these are cool, peel the peppers, chop, put in a bowl. I peeled and chopped half the onion for the salsa and half for the lentils. I got what I could out of the garlic and added it to the salsa. I didn't have sherry vinegar so used a splash of red wine vinegar. 

3. I didn't have any tomatoes, so I used some of a small can of those tomatoes with green chilis in them. You could also add a bit of already-made salsa in place of the roasted tomatoes, or even some of a can of finely diced tomatoes. Or leave the tomatoes out altogether. 

4.  When it came to the lentils I halved the recipe. I didn't add garlic, but I used half of the onion from the bbq and cooked a bit longer in a frying pan with a bit of olive oil. I added two clumps of frozen spinach from a package (I like that some frozen spinach is in easy to separate little clumps that you can pop into things). I didn't have swiss chard. I used dijon instead of regular mustard. I did drain some of the liquid from the can of lentils though he says to use it all. I tasted it and thought it was so good I didn't want to add an tomatoes or the salsa that I had, or even to add a splash of red wine vinegar! They would be good I'm sure but I thought it already was so delicious I didn't want to change it at that point.  

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