One-Pot Sausages and Lentils with Sweet Roasted Shallots Rec

• servings: 2 servings
• total time: 40 minutes

Ingredients

6 shallots, trimmed, halved, and sliced pole to pole into 1/8 to 1/4-inch strips (about 1/2 cup)

1 tablespoon olive oil

14 ounces Toulouse sausages (about 6 links)

Kosher salt and freshly ground black pepper

1/2 cup dry white wine

2 (14 1/2-ounce) cans Puy lentils, drained and rinsed

1/4 cup water

A pinch of dried herbes de Provence

Torn fresh parsley or thyme for garnish

Directions

Adjust oven rack to center position and preheat the oven to 450°F. Heat the oil in a large ovenproof skillet over medium heat until shimmering. Add shallots and sausages, and season with salt and pepper. Shake to coat everything in the oil, transfer to oven, and bake until the shallots are soft and caramelized and the sausages blistered, about 30 minutes, stirring once or twice.

Remove pot from the oven and place over high heat. Add the wine, and bring to a boil. Scrape brown bits off bottom of pan, then add lentils, water, and herbes de Provence, and season with salt and pepper. Simmer until the liquid is mostly evaporated, about 3 minutes. Stir in fresh herbs and serve with a green salad and bread. This Recipe Appears In French in a Flash: One-Pot Sausages and Lentils with Sweet Roasted Shallots

Nutrition

• Serving Size: serves 2
• Calories: 1325 kcal
• Total Fat: 65 g
• Saturated Fat: 20 g
• Unsaturated Fat: 0 g
• Cholesterol: 121 mg
• Sodium: 1822 mg
• Total Carbohydrate: 115 g
• Dietary Fiber: 39 g
• Total Sugars: 22 g
• Protein: 66 g