If you’re craving a comforting yet wholesome meal that feels like a warm hug on a plate, this One-Pan Baked Sausage and Lentils Recipe is an absolute must-try. Imagine tender, flavor-packed lentils infused with aromatic cumin and garlic, perfectly cooked alongside juicy pork sausages that get beautifully browned without any fuss. Easy to prepare and requiring just one pan, this dish brings together hearty textures and rich flavors in the most effortless way — making weeknight dinners something to look forward to.
Ingredients You’ll Need
These ingredients are simple staples, but each one plays a crucial part in turning this dish into a vibrant and satisfying feast. From the earthy lentils to the fragrant cumin seeds, every component adds layers of texture, taste, and even color to the final plate.
- 3 tbsp extra virgin olive oil: Adds richness and helps sauté the aromatics to perfection.
- 4 eschallots/shallots (or 1 large onion): Provide a delicate sweetness that mellows as they cook.
- 3 garlic cloves: Minced finely to release that signature aromatic kick.
- 1 tbsp cumin seeds: The star spice that gives the dish an irresistible warmth and earthiness.
- 1 1/2 cups puy lentils (or green/brown lentils): These little powerhouses soak up flavors while keeping a satisfying bite.
- 4 small carrots: Diced for a subtle natural sweetness and a pop of color.
- 1 tsp cooking salt (kosher salt preferred): Enhances all the flavors beautifully.
- 3/4 tsp black pepper: Adds the gentle heat that balances the richness.
- 3 cups low sodium chicken broth/stock: Gives the lentils depth and moisture to cook perfectly.
- 8 x 85g (3oz) pork sausages: Juicy and bursting with savory goodness, they’re the perfect partner for the lentils.
How to Make One-Pan Baked Sausage and Lentils Recipe
Step 1: Preheat and Prepare
Set your oven to 200°C/400°F (180°C fan). This temperature is just right for cooking the lentils thoroughly while giving the sausages a beautiful golden exterior by the end.
Step 2: Get Your Pan Ready with Steam Vents
Use a metal roasting pan around 23 x 33 cm (9 x 13 inches). Take a large sheet of baking or parchment paper, fold it in half, and cut 4 slits about 10cm (4 inches) long to create steam vents. If using foil, tear similar slits. This little trick lets steam escape without drying out your dish.
Step 3: Sauté the Aromatics
Place your roasting pan on the stove over medium-high heat and warm the olive oil. Add the eschallots and garlic, sautéing them gently for about 3 minutes until they’re nicely softened. Toss in the cumin seeds and stir for another minute — the aroma will fill your kitchen and get your stomach rumbling.
Step 4: Combine Lentils, Veggies, and Broth
Now, stir in the dried lentils, diced carrots, salt, pepper, and chicken stock. Bring everything to a simmer right on the stove. This gives the lentils a head start soaking in all these fabulous flavors before heading into the oven.
Step 5: Add Sausages and Cover
Gently nestle the sausages on top of the lentil mixture without poking or pressing them in. Cover the pan with the prepared parchment paper, pressing it just enough so it seals with the stock surface — this helps keep everything moist and steamy as it bakes.
Step 6: Bake, Then Brown
Place the pan on the middle rack and bake for 25 minutes. Then, remove the parchment paper and bake uncovered for another 20 minutes so the sausages can develop a crispy, mouthwatering brown crust. Trust me, this step makes all the difference.
Step 7: Let It Rest
Once baked, take the pan out and let it rest for 5 minutes. This little pause allows the lentils to thicken slightly and the flavors to settle — getting everything ready for that first delightful bite.
Step 8: Serve and Enjoy
Serve the sausages alongside those luscious lentils, which by now have become a fabulously saucy companion rather than just a side. For a simple green contrast, baby spinach tossed with a light dressing pairs wonderfully.
How to Serve One-Pan Baked Sausage and Lentils Recipe
Garnishes
Brighten your plate with a sprinkle of fresh herbs like parsley or coriander to add a burst of freshness. A light drizzle of good olive oil or a squeeze of lemon juice can elevate the flavors further and add a subtle zing that balances the hearty lentils and rich sausages.
Side Dishes
This recipe pairs beautifully with lightly dressed baby spinach or a crisp green salad to cut through the richness. For a heartier meal, roasted root vegetables or crusty bread work wonders to scoop up every last bit of the savory lentil sauce.
Creative Ways to Present
Serve this One-Pan Baked Sausage and Lentils Recipe straight from the roasting pan for a rustic, family-style vibe that encourages everyone to dig in and share. Or plate it individually with a dollop of tangy Greek yogurt or a spoonful of chutney on the side for added interest and creaminess.
Make Ahead and Storage
Storing Leftovers
Leftover One-Pan Baked Sausage and Lentils Recipe keeps beautifully in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, making the next day’s meal just as satisfying, if not better.
Freezing
You can freeze leftovers in a suitable container for up to 2 months. Lentils hold up well to freezing, and sausages maintain their texture, making it an easy option to enjoy this comforting meal whenever the craving hits.
Reheating
Reheat gently on the stovetop or microwave until warmed through. Add a splash of broth or water if it seems dry — this will help revive the luscious, saucy consistency that makes the lentils so irresistible.
FAQs
Can I use other types of sausage in this recipe?
Absolutely! While pork sausages work beautifully due to their fat content and flavor, you can swap in chicken, turkey, or even plant-based sausages to fit your preference. Just adjust cooking time slightly if needed.
Do I need to pre-soak the lentils?
No soaking required! Puy or French lentils cook quickly and keep their shape well, making them perfect for this recipe’s one-pan method.
What if I don’t have cumin seeds?
Cumin seeds are a key flavor, but if you’re out, ground cumin can work as a substitute — use about a teaspoon. You lose some of the texture but keep the flavor essence.
Can I make this vegetarian or vegan?
Yes! Simply replace the sausages with your favorite plant-based alternatives and use vegetable stock instead of chicken broth. The lentils remain just as delicious and hearty this way.
Is this dish spicy?
Not really! It’s more warmly spiced courtesy of the cumin. If you enjoy heat, feel free to add a pinch of chili flakes when sautéing the aromatics.
Final Thoughts
This One-Pan Baked Sausage and Lentils Recipe is a gem that I genuinely believe everyone should have in their recipe arsenal. It’s comforting, nutritious, and a feast for the senses with minimal fuss or cleanup. Next time you want an effortless dinner that feels like a hug from the inside out, trust this recipe to deliver every time. Happy cooking and even happier eating!
Print
One-Pan Baked Sausage and Lentils Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: French-inspired
Description
This one-pan baked sausage & lentils recipe combines hearty pork sausages with flavorful French lentils, sautéed shallots, garlic, and cumin seeds in a savory chicken broth. Baked until the sausages are perfectly browned and the lentils tender, it’s a comforting, saucy, and simple meal requiring minimal cleanup.
Ingredients
Main Ingredients
- 3 tbsp extra virgin olive oil
- 4 eschallots/shallots, peeled, halved, finely sliced (or 1 large onion as a substitute)
- 3 garlic cloves, finely minced
- 1 tbsp cumin seeds
- 1 1/2 cups puy lentils / French lentils (or green/brown lentils)
- 4 small carrots, peeled, quartered, diced into 8mm / 1/3″ cubes
- 1 tsp kosher salt (cooking salt)
- 3/4 tsp black pepper
- 3 cups low sodium chicken broth/stock
- 8 x 85g / 3oz pork sausages
Instructions
- Preheat the oven: Set your oven to 200°C/400°F (180°C fan) to prepare for baking the dish.
- Prepare the cooking vessel: Use a metal roasting pan approximately 23 x 33 cm (9 x 13 inches). Fold a large sheet of parchment or baking paper in half and cut four 10cm (4 inch) slits to serve as steam vents, or alternatively use foil and tear vents.
- Sauté aromatics: Place the roasting pan directly on the stovetop over medium-high heat. Add olive oil, then sauté eschallots and garlic for about 3 minutes until softened. Add cumin seeds and stir for another minute to release their aroma.
- Add lentils and stock: Stir in the dried lentils, diced carrot, salt, pepper, and chicken broth. Bring everything to a gentle simmer on the stove.
- Add sausages and cover: Gently place the pork sausages on top of the lentil mixture, taking care not to press them down. Cover the pan with the prepared parchment paper, pressing it gently so it touches the surface of the stock to trap steam.
- Bake the dish: Transfer the pan to the middle shelf of the oven. Bake covered for 25 minutes. Then remove the parchment paper and continue baking uncovered for an additional 20 minutes to brown the sausages.
- Rest the dish: Remove the pan from the oven and let it rest for 5 minutes to allow flavors to meld and temperature to stabilize.
- Serve: Plate the sausages with the lentils, which form a rich, saucy base acting as the sauce for the dish. Optionally serve with baby spinach dressed with a simple vinaigrette.
Notes
- If eschallots are unavailable, substitute with one large onion.
- The recipe suggests French or puy lentils for texture, but green or brown lentils can be used as well.
- Cumin seeds are essential for authentic flavor—don’t omit.
- The slits in the parchment paper serve as steam vents during baking.
- Low sodium chicken stock helps control saltiness but adjust seasoning as needed.
