INGREDIENTS

• 6 shallots
• 1 tablespoon olive oil
• 14 ounces Toulouse sausages (about 6 links)
• 1/2 cup dry white wine
• 2 14.5-ounce cans du Puy lentils, drained and rinsed
• 1/4 cup water
• A pinch of dried Herbes de Provence
• Torn fresh parsley or thyme to garnish

PROCEDURE

Preheat the oven to 450 degrees F. To prepare the shallots, top them, and then cut them in half.  Peel the halves, and shave off the little beard at the bottom.  The slice, not too thinly, pole to pole. Heat the oil in a sautépan over medium heat until it shimmers.  Add the shallots and sausages, and season with salt and pepper.  Shake to coat everything in the oil, and bake in the oven until the shallots are soft and caramelized and the sausages blistered, about half an hour, stirring once or twice. Take the pot from the oven and place on the stove over high heat.  Add the wine, and bring to a boil.  Scrape the brown bits off the bottom of the pan, then add the lentils, water, and herbes de Provence, and season with salt and pepper.  Simmer until the liquid is mostly evaporated.  Stir in the fresh herbs, and serve with green salad and torn fresh bread.print this recipe