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One-pan baked sausage & lentils

Recipe video above. In this recipe where both lentils and sausages are baked together in the same pan, the lentils absorb the sausage juices as they cook, making the humble lentils tastier than you ever dreamed possible! The recipe starts on the stove sautéing aromatics right in the roasting pan. Any metal pan will work, and it doesn't matter if your stove burner isn't large enough for the roasting pan- mine certainly isn't.Don't skip the cumin seeds. It gives this a special touch!

Prep Time
10 mins
Cook Time
10 mins
Servings: 4
Calories: 926 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 3 tbsp extra virgin olive oil
  • 4 eschallots/shallots , peeled, halved, finely sliced (sub 1 large onion, Note 1)
  • 3 garlic cloves , finely minced
  • 1 tbsp cumin seeds (don't skip this!)
  • 1 1/2 cups puy lentils / French lentils (sub green/brown lentils, Note 3)
  • 4 small carrots , peeled, quartered, diced into 8mm/ 1/3" cubes
  • 1 tsp cooking salt (kosher salt)
  • 3/4 tsp black pepper
  • 3 cups chicken broth/stock , low sodium
  • 8 x 85g/3oz pork sausages (Note 3)

Instructions

    Cup of Yum
  1. Pre-heat oven to 200°C/400°F (180°C fan).
  2. 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.
  3. 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.
  4. Lentils & stock - Add dried lentils, carrot, salt, pepper and stock. Bring to a simmer.
  5. Sausages & paper - Gently place the sausages on top (don't press in). Cover with the paper, gently pressing so it "sticks" to the stock.
  6. Bake for 25 minutes on the middle shelf. Remove paper and bake for 20 more minutes to brown the sausages.
  7. Rest 5 min - Remove from the oven. Rest for 5 minutes.
  8. 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

  • Eschallots are the small onions also known as French onions and shallots. (It can be very confusing because here in Australia, green onions - the long green stems - are sometimes sold labelled as shallots!). Substitute with 1 large normal brown onion
  • Puy lentils, also known as French Lentils, French Green Lentils or Black Lentils. Small, greenish-black lentils sold dried at larger supermarkets in Australia. Better, firmer texture and (in my opinion) best flavour compared to other lentils.
  • Brown lentils / green lentils also work great. They are a little softer than puy lentils.
  • Canned - Recipe as written won't work with canned as the whole point here is that dried lentils are cooked in flavour!
  • Sausages - Recipe assumes 2 sausages per serving, I like to get small(ish) ones weighing around 85g / 3oz each. But you can really cook as many as you want / can.
  • Paper cover - No need to be exact here! Just need a sheet of paper large enough to cover surface with slits to allow steam to escape. It's a technique used in cooking (like Persian lamb shanks) that allows some steam to escape but prevents the surface from drying out too much (in this case, the lentils). You could also cover with foil and tear slits for vents.
  • Leftovers will keep for 3 days.
  • Nutrition assumes 2 sausages per serving and all the lentils are consumed which is a VERY big serving! Realistically there will be lentils left over and some will only have 1 sausage per serving.

Nutrition Information

Calories 926cal (46%) Carbohydrates 53g (18%) Protein 50g (100%) Fat 56g (86%) Saturated Fat 17g (85%) Polyunsaturated Fat 7g Monounsaturated Fat 26g Trans Fat 0.4g Cholesterol 126mg (42%) Sodium 1797mg (75%) Potassium 822mg (23%) Fiber 24g (96%) Sugar 5g (10%) Vitamin A 10343IU (207%) Vitamin C 9mg (10%) Calcium 108mg (11%) Iron 9mg (50%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 926

% 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.