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Recipe video above. In this recipe where both lentils and sausages are baked together in the same pan, the lentils absorb the sausage juices as they cook, making the humble lentils tastier than you ever dreamed possible! The recipe starts on the stove sautéing aromatics right in the roasting pan. Any metal pan will work, and it doesn't matter if your stove burner isn't large enough for the roasting pan- mine certainly isn't.Don't skip the cumin seeds. It gives this a special touch!
View original recipe on recipetineats.comPre-heat oven to 200°C/400°F (180°C fan).
Cooking vessel - Use a metal roasting pan ~23 x 33 cm / 9 x 13". Fold a sheet of baking/parchment paper (large enough to cover pan) in half and cut 4 x ~10cm/4" slits (steam vents! Note 4). Else, use foil - just tear steam vents.
Sauté aromatics - Put the pan directly on the stove (really, it's ok!) and heat the olive oil over medium high heat. Add eschallots and garlic, sauté for 3 minutes until soft. Add cumin seeds and stir for 1 minute.
Lentils & stock - Add dried lentils, carrot, salt, pepper and stock. Bring to a simmer.
Sausages & paper - Gently place the sausages on top (don't press in). Cover with the paper, gently pressing so it "sticks" to the stock.
Bake for 25 minutes on the middle shelf. Remove paper and bake for 20 more minutes to brown the sausages.
Rest 5 min - Remove from the oven. Rest for 5 minutes.
Serve the sausages with lentils. The flavour-loaded lentils are saucy so they act as the sauce for the sausages! Also pictured in post - baby spinach with Everyday Dressing.
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