One-Pot Sausages and Lentils with Sweet Roasted Shallots
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Ingredients
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6
shallots
(trimmed halved and sliced pole to pole into 18 to 14 inch strips about 12 cup)
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1 tbsp
olive oil
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14 ozs
toulouse sausage
(6 links)
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kosher salt
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black pepper
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12 cup
dry white wine
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29 ozs
puy lentils
(drained and rinsed)
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14 cup
water
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1 pinch
herbes de provence
(dried)
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fresh parsley
(torn, thyme for garnish)
Preparation
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