A nice dish for spring/summer in Ireland when many days still feel like the depths of winter! Are you all addicted to the recipetineats website yet? You soon will be.
Wine Suggestion: Still on our Grenache kick we opened a bottle we bought in Pamplona earlier this year, the Viña Zorzal Crianza from Navarra which has a lovely red fruited earthiness and gentle spice along with a fresh elegance. Perfect.
Baked sausages & lentils – serves 4
- 3 tbsp olive oil
- 4 shallots, finely sliced
- 3 cloves of garlic, crushed
- 1 tbsp cumin seeds
- 375ml of green or brown lentils
- 4 small carrots, peeled, quartered and diced
- 1 tsp cooking salt
- ¾ tsp black pepper
- 750ml chicken stock
- 8 x top-quality pork sausages
Heat the oven to 200C/180C fan.
Use a large metal roasting tin. Fold a sheet of baking parchment, large enough to cover the pan, in half and cut 4 slits to let out steam.
Put the roasting tin directly onto the hob and heat the olive oil over a medium-high heat. Add the shallots and garlic and sauté for a few minutes or until soft. Add the cumin seeds and stir for another minute.
Add the lentils, carrot, salt, pepper and stock, then bring to a simmer.
Gently place the sausages on top but don’t press them down into the lentils. Cover with the baking paper and gently press down so it sticks to the stock.
Bake for 25 minutes on the middle shelf, then remove the baking parchment and bake for another 20 minutes to brown the sausages.
Remove the pan from the oven and leave to rest for 5 minutes, then serve.
(Original recipe from recipetineats)
Jono & Jules do food & wine 
Love her site! The book is excellent as well. This looks really delicious, I must give it a go.
Hi Jane. She has a new book coming too – so don’t need any more cook books but we’re going to get that one. J&J
Me too!