One-pan baked sausage and lentils

Ingredients

Scaled for your household (4 portions) · original serves 4

• Extra virgin olive oil3 tbsp
• Shallot4
  peeled, halved, finely sliced
• Garlic cloves3
  finely minced
• Cumin seeds1 tbsp
• Puy lentils1½ cup
  French/green/brown lentils may be used
• Carrots4
  peeled and diced
• Salt1 tsp
• Black pepper⅔ tsp
• Chicken stock3 cup
• Pork sausages680 g
  8 medium sausages

Method

1. 1

   Preheat the oven to 200°C conventional or 180°C fan-forced. Prepare a metal roasting pan and a sheet of baking paper with a few steam vents cut into it.

   200°C
2. 2

   Set the roasting pan over medium-high heat on the stovetop. Add the olive oil, shallots and garlic and cook for about 3 minutes until softened.

   3 min
3. 3

   Add the cumin seeds and stir for about 1 minute until fragrant.

   1 min
4. 4

   Add the dried lentils, diced carrot, salt, pepper and chicken stock. Stir and bring the liquid to a simmer.

5. 5

   Turn off the heat and place the raw sausages over the lentils without pressing them down. Cover the surface with the vented baking paper.

6. 6

   Bake on the middle shelf for 25 minutes. Remove the paper and bake for another 20 minutes so the sausages brown.

   45 min 200°C
7. 7

   Remove from the oven and rest for 5 minutes before serving the sausages with the lentils and vegetables.

   5 min