One-pan baked sausage & lentils
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
50 mins
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Servings
4
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Calories
926 kcal
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Course
Main Course
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Cuisine
American
One-pan baked sausage & lentils
Description
This dish starts by heating olive oil in a roasting pan directly on the stove to soften finely sliced shallots and minced garlic. Toasting cumin seeds with the aromatics adds a distinctive earthy spice. Dried Puy lentils along with diced carrots, salt, pepper, and chicken broth are added and brought to a simmer.
Pork sausages are gently placed atop the lentil mixture without pressing in, then a parchment paper cover with slits allows steam to escape during baking at 400°F. The covered phase steams the lentils and cooks the sausages gently. After 25 minutes, the cover is removed to allow the sausages to brown in the oven for an additional 20 minutes. The lentils develop into a thick, flavorful base that acts like a sauce for the sausages.
This straightforward one-pan meal highlights the texture of Puy lentils, known for their firmness and nutty taste, paired with the rich flavor of pork sausage. The cumin infuses aromatic warmth without overwhelming the dish. The rest period after baking helps the flavors settle. Leftovers keep well and provide a hearty, balanced meal with protein and legumes in one pan.
Ingredients
- 3 tbsp extra virgin olive oil
- 4 shallots peeled, halved, finely sliced (sub 1 large onion, Note 1, or eschallots
- 3 garlic finely minced, cloves
- 1 tbsp cumin seeds (don't skip this!)
- 1 1/2 cups Puy lentils sub green/brown lentils, Note 3, or French lentils
- 4 carrot peeled, quartered, diced into 8mm/ 1/3" cubes, small
- 1 tsp salt kosher salt, cooking
- 3/4 tsp black pepper
- 3 cups chicken broth low sodium, or chicken stock
- 8 x 85g/3oz pork sausages (Note 3)
Instructions
- Pre-heat oven to 200°C/400°F (180°C fan).
- Cooking vessel - Use a metal roasting pan ~23 x 33 cm / 9 x 13". Fold a sheet of baking/parchment paper (large enough to cover pan) in half and cut 4 x ~10cm/4" slits (steam vents! Note 4). Else, use foil - just tear steam vents.
- Sauté aromatics - Put the pan directly on the stove (really, it's ok!) and heat the olive oil over medium high heat. Add eschallots and garlic, sauté for 3 minutes until soft. Add cumin seeds and stir for 1 minute.
- Lentils & stock - Add dried lentils, carrot, salt, pepper and stock. Bring to a simmer.
- Sausages & paper - Gently place the sausages on top (don't press in). Cover with the paper, gently pressing so it "sticks" to the stock.
- Bake for 25 minutes on the middle shelf. Remove paper and bake for 20 more minutes to brown the sausages.
- Rest 5 min - Remove from the oven. Rest for 5 minutes.
- Serve the sausages with lentils. The flavour-loaded lentils are saucy so they act as the sauce for the sausages! Also pictured in post - baby spinach with Everyday Dressing.
Notes
- Shallots can be substituted with one large brown onion if needed.
- Puy lentils (French green lentils) are preferred for their firm texture and flavor; brown or green lentils can be used but will be softer.
- This recipe requires dried lentils; canned lentils are unsuitable as they won't develop the intended texture or flavor.
- Sausage size around 85g per link is recommended; adjust quantity as desired but note cooking times are based on eight sausages.
- The parchment paper cover with slits is essential to allow steam to escape while preventing drying out; foil with slits can be a substitute.
- Leftovers keep refrigerated for up to 3 days and can be reheated gently before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 926 kcal
% Daily Value*
| Calories | 926cal | 46% |
| Carbohydrates | 53g | 18% |
| Protein | 50g | 100% |
| Fat | 56g | 86% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 26g | 130% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 126mg | 42% |
| Sodium | 1797mg | 75% |
| Potassium | 822mg | 17% |
| Fiber | 24g | 96% |
| Sugar | 5g | 10% |
| Vitamin A | 10343IU | 207% |
| Vitamin C | 9mg | 10% |
| Calcium | 108mg | 11% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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