One-Pot Wonder | Miso Lentils & Pork Sausages
Course: MainCuisine: Fusion CuisineDifficulty: Easy2
servings20
minutes50
minutesThis hearty one-pot dish brings together the rich flavors of succulent pork Cumberland sausages and tender Puy lentils, with a delicious twist of umami from white miso paste. The lentils soak up the savory broth, while garlic, shallots, and tomatoes add layers of aromatic depth. Carrots provide a touch of sweetness, and baby spinach rounds it all off with a fresh, vibrant finish. Roasting everything in the oven not only makes this dish easy to prepare, but also ensures the sausages are beautifully golden and flavorful. It’s comfort food at its best—simple, wholesome, and perfect for a cozy dinner!
Ingredients
6 pork Cumberland sausages (400g)
1 shallot, finely chopped
4 garlic cloves, finely chopped
100g carrot, finely chopped
1 tbsp white miso paste
150g green Puy lentils, rinsed
180g tomatoes, chopped
350ml water
50g baby spinach, rinsed
Rapeseed oil
Ground rock salt
Ground black pepper
Directions
- Sear the sausages: Heat some rapeseed oil in an ovenproof frying pan over medium heat. Sear the sausages until golden brown, then remove and set aside.
- Cook the vegetables: In the same pan, add the shallots and garlic. Cook until fragrant, then add the tomatoes. Stir and cook until the tomatoes soften. Next, add the carrots, lentils, and miso paste. Mix well and pour in the water. Bring to a boil, then turn off the heat.
- Roast in the oven: Place the sausages back into the pan. Cover with a circle of baking paper (cartouche) and transfer the pan to the oven. Roast at 180°C (fan) for about 40 minutes.
- Add spinach and serve: Once done, remove the pan from the oven. Take out the sausages and keep them warm. Stir in the baby spinach with the lentils, seasoning with ground rock salt and black pepper to taste.
- Assemble: Serve the lentils in bowls, placing the sausages on top. Optionally, sprinkle with finely chopped parsley for garnish.
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