Baked Lentils with Sausage
Though often reserved for ho-hum lentil soup or salads, earthy lentils are an ideal foil to other flavors, making them the perfect base for myriad side dishes.
Why This Recipe Works
For our baked lentils with sausage recipe, we settled on French green lentils (lentilles de Puy) for their hearty flavor and firm texture. To cook them, we sautéed the aromatics in a Dutch oven; we then added the lentils and water and covered the pot before transferring it directly to the oven. With 20 minutes remaining, we removed the lid to ensure that the cooking liquid was perfectly reduced. Canned diced tomatoes provided fruitiness and a balancing acidity while smoked paprika gave the dish all the punch it needed. Lastly, to give our baked lentils with sausage recipe an even fuller flavor, we added smoky-sweet diced kielbasa.