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One-Pot Sausages and Lentils with Sweet Roasted Shallots Recipe
Ingredients (9)
- 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
Learn how to make this recipe at Serious Eats