One-Pot Sausages and Lentils with Sweet Roasted Shallots
- 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
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Herbes de provence, dried (1 pinch)
- Parsley or thyme, fresh (1)
- Puy lentils (2 (14 1/2-ounce) cans)
- Shallots (6)
- Meat
Toulouse sausages (14 ounces)
- Cooking & Baking
- Kosher salt and freshly ground black pepper (1)
- Olive oil (1 tablespoon)
- Drinks
- Water (1/4 cup)
- Beer, Wine & Liquor
- White wine, dry (1/2 cup)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published June 14, 2012 (7 months ago).
50 people saved this recipe.
