Sausage Ratatouille with Black Lentils & Yoghurt

Start by making the sausage ratatouille. Heat the oven to 180°C/356°F. Roughly chop all your vegetables and chuck them in a baking tray.

Add the sausages, rosemary, bay leaves, tinned tomatoes and whole garlic clove to the tray. Mix everything together and get it in the oven for 45 mins, then remove and set aside. Optional: if you're batch cooking the sausage ratatouille traybake for the week, portion it out into Tupperware containers now.

Heat the lentils according to the package instructions. Roughly chop the dill.

Divide the traybake between a couple of bowls along with the lentils. Add dollops of yoghurt, chopped dill and lemon wedges. Serve.