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Stéphane Reynaud

Sausages with lentils and cumin

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

    • Ready in

      50 min

Appears in
One Knife, One Pot, One Dish
One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About

Ingredients

  • 3 French shallots
  • 3 tablespoons olive oil
  • 200 g blue

Method

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 ba

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