One-Pot Sausages and Lentils with Sweet Roasted Shallots
- ⏱ 55 minutes
- Easy
- Serves 2
- 👥 2-cook recipe
Toulouse sausages and lentils are cooked with caramelized roasted shallots, white wine, and herbs in one pot.
Adapted from Serious Eats.
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This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
One-Pot Sausages an...
0/0
COOK 1COOK 2
1Prepare the shallots
2Preheat the oven
Adjust the oven rack to the center position and...
3Plate and serve
+ 8 more steps in the app
One-Pot Sausages an...
0/0
COOK 2COOK 1
1Prepare the shallots
Trim, halve, and slice the shallots pole to pole into...
2Preheat the oven
3Plate and serve
+ 8 more steps in the app
Ingredients
- 6 shallots (trimmed, halved, and sliced pole to pole into 1/8 to 1/4-inch strips)
- 1 tbsp olive oil
- 14 oz Toulouse sausages
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1/2 cup dry white wine
- 2 can Puy lentils (drained and rinsed)
- 1/4 cup water
- 1 pinch dried herbes de Provence
- fresh parsley or thyme, to taste (torn)
The full plan
Split between two cooks — each step says who's on it.
1. Prepare the shallots COOK 1
- Trim, halve, and slice the shallots pole to pole into 1/8 to 1/4-inch strips
2. Preheat the oven COOK 2
- Adjust the oven rack to the center position and preheat the oven to 450°F
🤝 Cook 2 takes over at the oven.
3. Heat the oil COOK 1
- In a large ovenproof skillet, heat the olive oil over medium heat until shimmering
4. Mise en place COOK 1
- Prep 2 can Puy lentils: drain and rinse
5. Roast the sausages COOK 1
- In the large ovenproof skillet, add the shallots and Toulouse sausages, and season with kosher salt and freshly ground black pepper, Shake to coat everything in the oil, transfer to the oven, and bake until the shallots are soft and caramelized and the sausages are blistered, about 30 minutes, stirring once or twice
6. Boil the wine COOK 2
- Remove the skillet from the oven and place it over high heat
- Add the dry white wine, bring to a boil, and scrape the brown bits off the bottom of the skillet
- In the large ovenproof skillet, add the Puy lentils, water, and dried herbes de Provence, and season with kosher salt and freshly ground black pepper
- Simmer until the liquid is mostly evaporated, about 3 minutes
🤝 Cook 1 hands over the Puy lentils.
7. Add fresh herbs COOK 2
- Stir in the torn fresh parsley or thyme
8. Plate and serve BOTH
- Serve with a green salad and bread
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