One-Pot Sausages and Lentils with Sweet Roasted Shallots

[Photograph: Kerry Saretsky]

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 fiancĂ© (welcome to my world!) to entertaining some fabulous dinner guests (my dream world). Bon app!

About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

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One-Pot Sausages and Lentils with Sweet Roasted Shallots

About This Recipe

Yield:serves 2
Active time:5 minutes
Total time:35 minutes
This recipe appears in: French in a Flash: One-Pot Sausages and Lentils with Sweet Roasted Shallots
Rated:

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

Procedures

  1. 1

    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.

  2. 2

    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.

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