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