Best Lentils Sausage Casserole Recipes

Spicy sausage and lentil casserole image

Provided by delicious. magazine

Yield Serves 4

Number Of Ingredients 14

1 tbsp olive oil
8 Italian-style pork sausages (at least 70 per cent meat content)
1 large onion, chopped
1 large carrot (about 200g), diced
3 garlic cloves, crushed
1 tsp chilli flakes
2 tsp ground cumin seeds
2 tsp paprika
1 tbsp tomato purée
100g red lentils
600ml good quality chicken stock
200g chopped tomatoes
150g cooked or canned puy lentils, rinsed and drained
3 tbsp chopped fresh flatleaf parsley

Steps:

Heat the oil in a large flameproof casserole (with a lid) over a medium-high heat, add the sausages and brown all over. Transfer to a plate, leaving the oil in the casserole.
Add the onion, carrot, garlic and chilli flakes to the casserole, cover and cook gently for 10 minutes until softened and lightly golden.
Take off the lid and stir in the cumin, paprika and tomato purée, then cook for 1 minute. Stir in the red lentils, chicken stock, chopped tomatoes and sausages and bring to a simmer, stirring to stop the lentils sticking to the base of the casserole.
Cover and simmer for 40 minutes until the sausages are tender, the lentils are cooked and the sauce is thick. If the sauce looks watery, cook for 10 minutes with the lid off to thicken it. Stir in the puy lentils and most of the parsley and season to taste with salt and pepper. Scatter over the remaining parsley and serve with garlic bread, couscous or rice.

Nutrition Facts : Calories 504kcals, Fat 25.3g (8.7g saturated), Protein 30.9g, Carbohydrate 33.5g (10g sugars), Fiber 9.6g

Lentils & Sausage Casserole image

Provided by mersaydees

Categories Pork

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 10

12 ounces lentils
4 1/2 cups boiling water
2 teaspoons salt
1 garlic clove, minced (or pressed)
1 lb mild Italian sausage
1 large onion, coarsely chopped
2 -3 large carrots, diagonally sliced about 1/4 inch thick
1 (8 ounce) can tomato sauce
3 tablespoons vinegar
2 tablespoons fresh parsley, minced

Steps:

Rinse lentils in water and drain well; pick out and discard any foreign material. Add to 4-quart casserole or Dutch oven. Add the boiling water, salt, and garlic. Cover and place in a 350° F oven to begin baking.
Meanwhile, remove casings from sausage and cut into 1-inch chunks. Cook sausage in a wide frying pan over medium heat until well browned. Using a slotted spoon, remove sausage and stir into lentils. Discard all but 2 tablespoons of the drippings; add onion to drippings and cook, stirring, until soft. Stir onion and carrots into lentils.
Cover and bake for 45 minutes. Stir tomato sauce and vinegar into lentils and bake, uncovered, for 20 more minutes.
Garnish with parsley.

Lentil and Polish Sausage Casserole image

Provided by Chef George S.

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 9

1/4 cup olive oil
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1 cup lentils
10 ounces Polish sausage (sliced into thin rounds)
3 1/2 cups hot water
1 bay leaf
salt
pepper

Steps:

Saute the onions in the olive oil until brown (about 10 minutes).
Add the garlic and continue to cook for a minute or two.
Add the lentils and the sausage.
Add the water, bay leaf, salt (at least 1 teaspoon or to taste) and pepper. Stir to combine.
Bring to a boil, cover and turn down the heat to maintain a simmer. Cook for about 1 1/2 hrs or until lentils are tender.
Watch the pot to make sure there is enough liquid so that the lentils don't burn.