Ingredients

3 tbsp extra virgin olive oil

4 eschallots/shallots, peeled, halved, finely sliced (substitute 1 large onion if preferred)

3 garlic cloves, finely minced

1 tbsp cumin seeds (don’t skip this!)

1 1/2 cups puy lentils (French lentils) (substitute green or brown lentils if needed)

4 small carrots, peeled, quartered, diced into 8mm (1/3″) cubes

1 tsp kosher salt

3/4 tsp black pepper

3 cups low sodium chicken broth/stock

8 pork sausages (about 85g / 3oz each)

Instructions

Step 1: Preheat your oven to 200°C (400°F) or 180°C if using a fan oven.

Step 2: Prepare your cooking vessel: use a metal roasting pan around 23 x 33 cm (9 x 13″). Fold a large sheet of baking or parchment paper in half and cut four 10cm (4″) slits to create steam vents. If preferred, you can use foil and tear steam vents instead.

Step 3: Place the roasting pan directly on the stove over medium-high heat. Add olive oil, then sauté the eschallots and garlic for about 3 minutes until soft. Stir in the cumin seeds and cook for another minute.

Step 4: Add the dried lentils, diced carrots, salt, pepper, and chicken broth to the pan. Bring the mixture to a gentle simmer.

Step 5: Gently place the sausages on top of the lentil mixture without pressing them down. Cover the pan with the prepared parchment paper, pressing it gently so it “sticks” to the stock surface.

Step 6: Transfer the pan to the oven and bake on the middle shelf for 25 minutes. Remove the paper cover and bake for an additional 20 minutes to brown the sausages.

Step 7: Take the pan out of the oven and let it rest for 5 minutes before serving.

Step 8: Serve the sausages atop the flavor-loaded lentils, which act as a delicious sauce. This dish pairs well with baby spinach dressed lightly with a simple vinaigrette.

Tips & Variations

For a vegetarian version, substitute the sausages with smoked tofu or roasted mushrooms and use vegetable broth instead of chicken broth.

Adding a splash of lemon juice or a handful of fresh herbs like parsley just before serving brightens the flavors.

If you can’t find puy lentils, green or brown lentils work well but may require slight adjustment in cooking time.

Be sure to include the cumin seeds; they add a warm, earthy aroma that makes the dish special.

FAQs

Can I use other types of sausages?

Yes, you can use any pork sausages you prefer or even chicken or beef sausages. Just keep the size and thickness similar to ensure even cooking times.

Do I need to soak the lentils before cooking?

No soaking is necessary for puy, green, or brown lentils. They cook relatively quickly and hold their shape well, making them ideal for this baked dish.