Step 1

Pre-heat oven to 200°C/400°F (180°C fan).

Step 2

Cooking vessel - Use a metal roasting pan ~23 x 33 cm / 9 x 13". Fold a sheet of baking/parchment paper (large enough to cover pan) in half and cut 4 x ~10cm/4" slits (steam vents! Note 4). Else, use foil - just tear steam vents.

Step 3

Sauté aromatics - Put the pan directly on the stove (really, it's ok!) and heat the olive oil over medium high heat. Add eschallots and garlic, sauté for 3 minutes until soft. Add cumin seeds and stir for 1 minute.

Step 4

Lentils & stock - Add dried lentils, carrot, salt, pepper and stock. Bring to a simmer.

Step 5

Sausages & paper - Gently place the sausages on top (don't press in). Cover with the paper, gently pressing so it "sticks" to the stock.

Step 6

Bake for 25 minutes on the middle shelf. Remove paper and bake for 20 more minutes to brown the sausages.

Step 7

Rest 5 min - Remove from the oven. Rest for 5 minutes.

Step 8

Serve the sausages with lentils. The flavour-loaded lentils are saucy so they act as the sauce for the sausages! Also pictured in post - baby spinach with Everyday Dressing.