Sausages with lentils and cumin


Preparation info

  • Difficulty


  • Serves


Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
180°C oven


  • 3 French shallots
  • 3 tablespoons olive oil
  • 200 g blue-green Puy lentils
  • 1 tablespoon cumin seeds
  • 500 ml chicken stock
  • Salt and pepper
  • 4 sausages, preferably from my corner of the world (I use Toulouse, diot, montbéliard...)

1 baking dish

1 chopping board

1 sheet baking paper


Preheat the oven to 180°C.

Peel and finely chop the shallots.

Sauté the shallots in the olive oil in a flameproof baking dish over medium heat.

Add the lentils, cumin and chicken stock and season. Arrange the sausages over the lentils, cover with the sheet of baking paper, pierced in the middle, and bake for 45 minutes.