One-Pot Sausage & Lentil with Sweet Roasted Shallots

Name: One-Pot Sausages and Lentils with Sweet Roasted Shallots Recipe
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 6 shallots, trimmed, halved, and sliced pole to pole into 1/8 to 1/4-inch strips (about 1/2 cup); 1 tablespoon olive oil; 14 ounces Toulouse sausages (about 6 links); Kosher salt and freshly ground black pepper; 1/2 cup dry white wine; 2 (14 1/2-ounce) cans Puy lentils, drained and rinsed; 1/4 cup water; A pinch of dried herbes de Provence; Torn fresh parsley or thyme for garnish

A one-pot, half-hour version of a veritable French classic: sausages and lentils. I roast Toulouse sausages—full of smoky bacon, red wine, and garlic—with slivered shallots in olive oil in the oven until everything is crisp, and sweetly blistered. Then, a slug of wine, some good organic canned du Puy lentils, and a pinch of herbes de Provence turns the deep, sweet, meaty flavors into a hearty peasant-style almost-stew. With a punchy green salad to go alongside, this dinner can do anything from satisfying a starving fiancé (welcome to my world!) to entertaining some fabulous dinner guests (my dream world). Bon app!

French in a Flash: One-Pot Sausages and Lentils with Sweet Roasted Shallots

One-Pot Sausage & Lentil with Sweet Roasted Shallots

Cook 40 mins

Active 5 mins

Total 40 mins

Serves 2 servings

Keep Screen Awake

6 medium shallots, trimmed, halved, and sliced pole to pole into 1/8 to 1/4-inch strips (about 1/2 cup)
1 tablespoon olive oil
14 ounces Toulouse sausages (about 6 links)
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
2 (14 1/2-ounce) cans Puy lentils, drained and rinsed
1/4 cup water
A pinch of dried herbes de Provence
Torn fresh parsley or thyme for garnish

Adjust oven rack to center position and preheat the oven to 450°F. Heat the oil in a large ovenproof skillet over medium heat until shimmering. Add shallots and sausages, and season with salt and pepper. Shake to coat everything in the oil, transfer to oven, and bake until the shallots are soft and caramelized and the sausages blistered, about 30 minutes, stirring once or twice.
Remove pot from the oven and place over high heat. Add the wine, and bring to a boil. Scrape brown bits off bottom of pan, then add lentils, water, and herbes de Provence, and season with salt and pepper. Simmer until the liquid is mostly evaporated, about 3 minutes. Stir in fresh herbs and serve with a green salad and bread.

This Recipe Appears In

French in a Flash: One-Pot Sausages and Lentils with Sweet Roasted Shallots

Nutrition Facts (per serving)
1325	Calories
65g	Fat
115g	Carbs
66g	Protein

Nutrition Facts
Servings: 2
Amount per serving
Calories	1325
% Daily Value*
Total Fat 65g	83%
Saturated Fat 20g	98%
Cholesterol 121mg	40%
Sodium 1822mg	79%
Total Carbohydrate 115g	42%
Dietary Fiber 39g	138%
Total Sugars 22g
Protein 66g
Vitamin C 22mg	109%
Calcium 178mg	14%
Iron 18mg	99%
Potassium 3099mg	66%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.