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. An
Foto: RecipeTin Eats
Ingredients
- 3 tbsp extra virgin olive oil
- 4 eschallots/shallots (, peeled, halved, finely sliced (sub 1 large onion, Note 1))
- 3 g arlic 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))
Steps
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Pre-heat oven to 200°C/400°F (180°C fan).
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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.
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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.
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Lentils & stock - Add dried lentils, carrot, salt, pepper and stock. Bring to a simmer.
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Sausages & paper - Gently place the sausages on top (don't press in). Cover with the paper, gently pressing so it "sticks" to the stock.
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Bake for 25 minutes on the middle shelf. Remove paper and bake for 20 more minutes to brown the sausages.
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Rest 5 min - Remove from the oven. Rest for 5 minutes.
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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.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (30% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| extra virgin olive oil | 3 tbsp | - | - |
| eschallots/shallots | 4 | - | - |
| arlic cloves | 3 g | - | - |
| cumin seeds | 1 tbsp | Rp 70.000/kg | Rp 1.050 |
| puy lentils / French lentils | 0.5 cups | Rp 40.000/kg | Rp 2.000 |
| small carrots | 4 | - | - |
| cooking salt | 1 tsp | - | - |
| black pepper | 0.75 tsp | - | - |
| chicken broth/stock | 3 cups | - | - |
| x 85g/3oz pork sausages | 8 | Rp 15.000/350ml | Rp 28.571 |
*Estimated market prices, may vary by region
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