One-Pot Sausages and Lentils with Sweet Roasted Shallots Recipe

By
Kerry Saretsky
a photograph of Kerry Seretsky, a contributing writer at Serious Eats.
Kerry Saretsky

Kerry Saretsky interned at Serious Eats in 2008, and wrote the French in a Flash recipe column. She also writes her own blog on modernized French cuisine called French Revolution Food.

Learn about Serious Eats' Editorial Process
Updated May 15, 2019
20120612-fiaf-sausage-and-lentils-primary.jpg
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 fiancé (welcome to my world!) to entertaining some fabulous dinner guests (my dream world). Bon app!

Recipe Details

One-Pot Sausage & Lentil with Sweet Roasted Shallots

Active 5 mins
Total 35 mins
Serves 2 servings

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

Directions

  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. 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

More Serious Eats Recipes