Lentils Sausage Casserole Recipes

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SPICY SAUSAGE AND LENTIL CASSEROLE



Spicy sausage and lentil casserole image

This is an easy recipe that packs in bags of flavour. You'll be coming back to it again and again. For best results, use the highest quality sausages you can find.

Provided by delicious. magazine

Categories     One-pot recipes

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

LENTIL AND POLISH SAUSAGE CASSEROLE



Lentil and Polish Sausage Casserole image

We like lentils, and this recipe is fast, easy and cheap. I bought the sausage for 99 cents at the local Canned Foods Warehouse (aka Rainbow). You can use hot sausage or mild. I usually make this with half red and half brown lentils for the texture, but you can use all of one kind. I imagine this could be made in a crockpot, I just haven't done it. Serve with a fresh salad.

Provided by Chef George S.

Categories     One Dish Meal

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.

LENTILS & SAUSAGE CASSEROLE



Lentils & Sausage Casserole image

Make and share this Lentils & Sausage Casserole recipe from Food.com.

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.

SAUSAGE & LENTIL CASSEROLE



Sausage & Lentil Casserole image

Make and share this Sausage & Lentil Casserole recipe from Food.com.

Provided by Mandy

Categories     One Dish Meal

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 11

800 g sausages
1 tablespoon cooking oil
1 red onion, chopped
2 garlic cloves, crushed
2 teaspoons ground cumin
1 red capsicum, diced
400 g diced tomatoes
400 g lentils, rinsed & drained
1/2 cup chicken stock or 1/2 cup water
1 zucchini, diced
100 g spinach, trimmed & chopped

Steps:

  • Preheat oven to 180.C.
  • In an oven proof casserole dish, cook sausages until well browned and remove from pan & cut into pieces.
  • Heat oil in same pan & cook onion, garlic & cumin, stirring for 2 minutes Add capsicum, tomatoes, lentils & stcok, bring to the boil.
  • Return sausages to pan & transfer to the oven, bake, covered for 30 mins until sausages are cooked through, stir in zucchini and bake uncovered for approx 10 mins or until zucchini is tender, stir in spinach & let stand for 5 mind before serving.

Nutrition Facts : Calories 823.1, Fat 58, SaturatedFat 18.3, Cholesterol 144.9, Sodium 1349.8, Carbohydrate 32.8, Fiber 11.4, Sugar 8.7, Protein 43

SAUSAGE & LENTIL ONE-POT



Sausage & lentil one-pot image

Pack of sausages in the fridge? Try them in this rich stew - it's made in just one pot, so you'll save on washing up too

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 45m

Number Of Ingredients 8

1 tbsp olive oil
400g pack sausage
1 onion, finely chopped
1 garlic clove, crushed
1 red pepper, sliced
250g lentil (we used puy lentils)
150ml vegetable stock
125ml red wine or extra stock

Steps:

  • Heat oil in a pan, cook the sausages until browned, then remove. Tip in remaining oil, onion, garlic and pepper, then cook, about 5 mins more until softened. Add lentils and sausages to the pan with the stock and wine, if using.
  • Bring up to the boil, then simmer for 20 mins until lentils have softened and sausages are cooked through. Serve with plenty of crusty bread.

Nutrition Facts : Calories 556 calories, Fat 29 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 8 grams sugar, Fiber 8 grams fiber, Protein 28 grams protein, Sodium 2.42 milligram of sodium

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