One-Pot Sausage & Lentil with Sweet Roasted Shallots

Serious Eats
Serves: 2 Save

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

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