Description of this recipe
This one-pan baked sausage and lentils recipe is a simple yet satisfying dish that combines the hearty flavors of sausage with the earthy goodness of lentils. It’s an incredibly easy meal to prepare, requiring minimal effort and cleanup, making it perfect for busy weeknights or lazy weekends. The sausages are baked to juicy perfection alongside the lentils, which absorb all the delicious flavors and become wonderfully tender. The addition of aromatic vegetables and cumin seeds elevates the dish, creating a complex and comforting flavor profile that will leave you wanting more.
Why you will love this recipe
You’ll fall in love with this one-pan baked sausage and lentils for its incredible ease and convenience. It’s a true “dump and bake” recipe, meaning you simply toss all the ingredients into a pan, bake, and dinner is served. This makes it an ideal option for those who are short on time or prefer minimal kitchen fuss. Furthermore, the recipe is incredibly versatile and can be easily adapted to suit your preferences. You can use different types of sausages, lentils, or vegetables, and adjust the seasonings to create your own unique flavor combinations. But most importantly, you will absolutely adore the combination of flavors and textures that blend together in this recipe.
Ingredients:
- 3 tbsp extra virgin olive oil
- 4 eschallots/shallots, peeled, halved, finely sliced (sub 1 large onion)
- 3 garlic cloves, finely minced
- 1 tbsp cumin seeds
- 1 1/2 cups puy lentils / French lentils (sub green/brown lentils)
- 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
Preparation:
Step 1: Preheat the oven to 200°C/400°F (180°C fan). Prepare your roasting pan by lining it with parchment paper, creating steam vents by making slits, or using foil with torn steam vents.
Step 2: Place the roasting pan directly on the stove over medium-high heat. Add the olive oil and let it heat up. Add the eschallots and garlic, sautéing for about 3 minutes until they become soft and fragrant. Stir in the cumin seeds and cook for another minute, allowing their aroma to bloom.
Step 3: Add the dried lentils, diced carrots, salt, pepper, and chicken broth/stock to the pan. Bring the mixture to a gentle simmer, ensuring all ingredients are well combined.
Step 4: Gently place the sausages on top of the lentil mixture, making sure not to press them down. Cover the pan with the prepared parchment paper or foil, ensuring it sticks lightly to the stock.
Step 5: Bake the covered pan in the preheated oven for 25 minutes on the middle shelf. After 25 minutes, remove the paper or foil and continue baking for another 20 minutes, allowing the sausages to brown and the lentils to fully cook.
Step 6: Remove the pan from the oven and let it rest for 5 minutes. This allows the flavors to meld together and the lentils to thicken slightly.
COOKING Rating:
Easy
Serving Suggestions:
Serve the one-pan baked sausage and lentils hot, directly from the pan. The flavor-loaded lentils act as a delicious sauce for the sausages. This dish pairs well with a side of fresh baby spinach dressed with a light vinaigrette. You could also serve it with a dollop of creamy Greek yogurt or a sprinkle of fresh herbs like parsley or cilantro for added freshness. Crusty bread is a great accompaniment for soaking up all the flavorful sauce.
Tips:
- For a richer flavor, consider browning the sausages in a skillet before adding them to the lentil mixture.
- If you don’t have eschallots, a large onion will work just as well.
- Puy or French lentils are recommended for their ability to hold their shape during cooking, but green or brown lentils can be used as a substitute.
- Ensure you create steam vents in the parchment paper or foil to allow steam to escape during baking, preventing the sausages from becoming soggy.
- For a vegetarian option, substitute the pork sausages with vegetarian sausages.
- Add a splash of red wine vinegar or lemon juice after baking to brighten the flavors.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Nutritional Information:
Calories: Approximately 450-550 per serving (depending on sausage type and serving size) Protein: Approximately 30-40g per serving Sodium: Approximately 800-1000mg per serving (depending on broth/stock)
Conclusion
This one-pan baked sausage and lentils recipe is a winner because it delivers a delicious, comforting meal with minimal effort. It’s a versatile recipe that can be adapted to your liking, making it a great addition to your weeknight dinner rotation. The combination of savory sausages, earthy lentils, and aromatic vegetables creates a flavor symphony that is sure to please everyone at the table. So, gather your ingredients, preheat your oven, and get ready to enjoy a hassle-free and incredibly satisfying meal!
Questions and Answers about this Recipe
Q1: Can I use different types of sausages for this recipe?
A: Absolutely! Feel free to experiment with different types of sausages to find your favorite flavor combination. Italian sausages, kielbasa, or even chicken sausages would work well in this recipe. Just be mindful of the cooking time, as some sausages may require slightly longer or shorter baking times.
Q2: Can I make this recipe ahead of time?
A: Yes, you can prepare the lentil mixture ahead of time and store it in the refrigerator for up to 24 hours. When ready to bake, simply add the sausages and follow the baking instructions. However, it’s best to bake the sausages fresh for the best flavor and texture.
Q3: Can I freeze leftovers of this dish?
A: Yes, you can freeze leftovers of this dish for up to 2-3 months. However, the texture of the lentils may change slightly after freezing and thawing. To freeze, allow the dish to cool completely, then transfer it to an airtight container and freeze. When ready to eat, thaw the dish in the refrigerator overnight and reheat in the oven or microwave.
Q4: Can I add other vegetables to this recipe?
A: Definitely! Feel free to add other vegetables to this recipe to customize it to your liking. Some great additions would be chopped bell peppers, zucchini, or mushrooms. Add the vegetables along with the carrots to ensure they cook through properly.
Q5: Can I make this recipe without using a roasting pan on the stovetop?
A: Yes, you can skip the stovetop step if you prefer. Simply combine all the ingredients in the roasting pan, stir well, and then proceed with adding the sausages and covering the pan before baking. However, sautéing the eschallots, garlic, and cumin seeds on the stovetop first helps to develop their flavors and enhances the overall taste of the dish.
