Description

A hearty and flavorful one-pan baked sausage and lentils recipe featuring tender puy lentils cooked with aromatic shallots, garlic, and cumin seeds, topped with perfectly browned pork sausages. This comforting dish is easy to prepare using a metal roasting pan on the stovetop and finished in the oven, delivering a saucy, savory meal that’s perfect for any day.

Ingredients

Scale

Base

3 tbsp extra virgin olive oil
4 eschallots/shallots, peeled, halved, finely sliced (substitute: 1 large onion)
3 garlic cloves, finely minced
1 tbsp cumin seeds

Lentils & Vegetables

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

Protein

8 x 85g/3oz pork sausages

Instructions

Preheat the oven. Set your oven to 200°C/400°F (180°C fan) to prepare for baking the dish.
Prepare the cooking vessel. Use a metal roasting pan approximately 23 x 33 cm (9 x 13 inches). Fold a large sheet of baking/parchment paper in half and cut four slits about 10 cm (4 inches) long to act as steam vents; alternatively, you can use foil and tear steam vents.
Sauté aromatics. Place the roasting pan directly on the stovetop over medium-high heat. Add the olive oil, eschallots, and garlic, cooking for 3 minutes until softened. Stir in cumin seeds and cook for an additional minute to release their fragrance.
Add lentils and vegetables. Stir in the dried lentils, diced carrots, salt, pepper, and chicken broth. Bring the mixture to a gentle simmer on the stovetop.
Arrange sausages and cover. Gently place the pork sausages on top of the lentil mixture, making sure not to press them down. Cover the pan with the prepared parchment paper, gently pressing it so it contacts the liquid to help steam the contents.
Begin baking. Place the pan on the middle rack of the preheated oven and bake for 25 minutes.
Uncover and continue baking. Remove the parchment paper and bake for an additional 20 minutes to allow the sausages to brown nicely.
Rest before serving. Remove the pan from the oven and let the dish rest for 5 minutes to allow flavors to settle.
Serve. Plate the sausages on a bed of the flavorful, saucy lentils. Optionally, accompany with baby spinach dressed with your favorite dressing.

Notes

Substituting eschallots with a large onion is perfectly acceptable and will still provide great flavor.
Do not skip the cumin seeds; they add essential warmth and depth to the dish.
Puy lentils are preferred for this recipe due to their firmness and flavor but green or brown lentils are acceptable alternatives.
The parchment paper with steam vents helps to evenly cook the lentils and sausages without drying them out.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Dish
Method: Baking
Cuisine: European

Keywords: sausage, lentils, one-pan meal, baked sausage, puy lentils, easy dinner, comfort food