LENTIL CASSEROLE
Easy and healthy casserole!
Provided by Shane
Categories Main Dish Recipes Casserole Recipes
Time 1h55m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Spread lentils into a shallow 2-quart baking dish. Pour water over lentils. Add tomatoes, carrots, green bell pepper, mushrooms, onion, celery, parsley, and garlic to lentil mixture. Cover dish with aluminum foil.
- Bake in the preheated oven until lentils are tender, 1 1/2 to 2 hours. Remove aluminum foil and sprinkle Cheddar cheese over casserole; bake until cheese is melted, about 5 minutes more.
Nutrition Facts : Calories 277.4 calories, Carbohydrate 46.4 g, Cholesterol 3 mg, Fat 2 g, Fiber 20.4 g, Protein 20.5 g, SaturatedFat 0.8 g, Sodium 245 mg, Sugar 3.5 g
ITALIAN SAUSAGES WITH LENTILS
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- For the lentils:
- Put 2 to 3 tablespoons of the oil into a good-sized saucepan (and one that has a lid that fits) on the heat and when it's warm, add the chopped onion. Sprinkle with salt (which helps prevent its browning) and cook over low to medium heat until soft (about 5 minutes). Add the lentils, stir well and then cover generously with cold water. Bring to the boil, then cover and let simmer gently for 1/2 an hour or so until cooked and most, if not all, the liquid's absorbed. I don't add salt at this stage since the sauce provided by the sausages later (and which will be poured over the lentils) will be pretty salty itself. So, wait and taste. And remember, you can of course cook the lentils in advance.
- Anyway, when either the lentils are nearly ready or you're about to reheat them, put a heavy-based frying pan on the burner, cover with a film of oil and add the bruised garlic. Cook for a few minutes then add and brown the sausages. When the sausages are brown on both sides - which won't take more than 5 minutes or so - throw in the wine and water and let bubble up. Cover the pan, either with a lid or aluminum foil, and cook for about 15 minutes. Using a fork, mash the now-soft garlic into the sauce and taste for seasoning, adding a little more water if it's too strong.
- Remove the lentils to a shallowish bowl or dish (I evacuate the sausages from their cooking pan, plonk the lentils in, then proceed) then cover with the sausages and their garlicky, winey gravy. Sprinkle over some flat-leaf parsley.
POTLUCK SAUSAGE CASSEROLE
Whenever my husband digs in to this pasta casserole full of Italian sausage and veggies, he gets a big smile on his face. I love that! -Jane Davis, Marion, Indiana
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Cook pasta according to package directions for al dente; drain and transfer to greased 13x9-in. baking dish. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain and remove from pan., In same skillet, heat butter and oil over medium-high heat. Add onion, carrot, oregano, salt and pepper; cook and stir 5 minutes. Add zucchini, mushrooms and garlic; cook and stir 6-8 minutes longer or until vegetables are tender., Stir in tomato sauce, pasta sauce and sausage; pour over pasta. Sprinkle with cheese (dish will be full). Cover casserole with a piece of foil coated with cooking spray. Bake 10 minutes. Uncover; bake until golden brown and cheese is melted, 15-20 minutes longer. Let stand 10 minutes before serving.
Nutrition Facts : Calories 408 calories, Fat 19g fat (7g saturated fat), Cholesterol 42mg cholesterol, Sodium 1104mg sodium, Carbohydrate 44g carbohydrate (7g sugars, Fiber 4g fiber), Protein 18g protein.
SAUSAGE & LENTIL ONE-POT
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
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
LINCOLNSHIRE SAUSAGE & LENTIL SIMMER
A one-pot hearty stew to share with friends and family - you can make ahead and freeze it if you prefer
Provided by Silvana Franco
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 13
Steps:
- Heat the oil in a large casserole or very large sauté pan with a lid. Add the pancetta and sausages and sizzle for 10 minutes, turning the sausages occasionally until nicely browned and sticky. Scoop the sausages out on to a plate.
- Add the onions, carrot and garlic to the pancetta and continue to cook for 3-4 minutes until the onions soften. Return the sausages to the pan and add the rosemary, lentils, stock, vinegar and tomatoes, then season with salt and pepper. Bring to the boil and simmer rapidly for 5 minutes, then lower the heat, cover and simmer for 45 minutes, stirring every so often until the lentils are tender. (It can now be chilled and frozen for up to 1 month.) Check the seasoning, scatter over the parsley and serve from the pan with a winter leaf salad.
Nutrition Facts : Calories 640 calories, Fat 37 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 37 grams carbohydrates, Fiber 6 grams fiber, Protein 39 grams protein, Sodium 4.24 milligram of sodium
SAUSAGE LENTIL STEW
This hearty stew is brimming with protein-packed lentils, vegetables and tasty turkey kielbasa. It's big on flavor but easy on the budget. - Patti St. Antoine, Broomfield, Colorado
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven, cook the kielbasa, carrots, celery, onion and garlic in oil until vegetables are almost tender, about 5 minutes. Stir in the water, potatoes, broth, lentils, salt, cumin and cayenne; bring to a boil. Reduce heat; cover and simmer for 40 minutes or until potatoes are tender, stirring occasionally. Add tomatoes and chiles; heat through.
Nutrition Facts : Calories 268 calories, Fat 7g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 1236mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 12g fiber), Protein 20g protein. Diabetic Exchanges
RICE AND LENTIL CASSEROLE
This is an easy to make casserole that uses just 1 covered pan. Very tasty and a family favorite. I hope you enjoy it!
Provided by jill
Categories Main Dish Recipes Casserole Recipes Rice
Time 1h15m
Yield 4
Number Of Ingredients 6
Steps:
- In a large saucepan over medium heat, brown the sausage until no pink shows. Stir in the onion and green pepper, and saute until the onions are tender. Stir in the lentils, rice and chicken broth. Reduce heat, cover, and simmer for 40 to 60 minutes.
Nutrition Facts : Calories 582.3 calories, Carbohydrate 38.4 g, Cholesterol 86.3 mg, Fat 36.1 g, Fiber 8.4 g, Protein 24.7 g, SaturatedFat 12.9 g, Sodium 833.7 mg, Sugar 2.8 g
LENTILS & SAUSAGE CASSEROLE
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
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 PASTA CASSEROLE
Steps:
- Preheat the oven to 425 degrees F. Brush a shallow 3-quart baking dish with olive oil. Bring a large pot of salted water to a boil. Add the pasta and cook until very al dente; you still want it to retain a little bite. Reserve 1/2 cup pasta water. Drain well.
- Meanwhile, in a large Dutch oven over medium-high heat, add the olive oil. When the oil is hot, add the sausage and cook and crumble with a wooden spoon until no longer pink, about 4 minutes. Add the onion and fennel; cook until softened, about 10 minutes. Add the garlic and red pepper flakes and cook until the garlic is fragrant, about 1 minute. Add the tomatoes and season with salt. Bring to a simmer and add the cream. If the sauce is too thick, add a little water from the pasta. Turn up the heat to medium high and simmer rapidly to thicken the sauce and blend the flavors, about 10 minutes.
- Add the rigatoni and basil and toss to coat the pasta with the sauce. Remove from the heat and stir in half each of the mozzarella and parmesan. Transfer the mixture to the prepared baking dish and sprinkle with the remaining mozzarella and parmesan. Bake until browned and bubbly, 15 to 20 minutes. Let sit 10 minutes before serving.
LENTIL AND POLISH SAUSAGE CASSEROLE
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
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.
LENTIL KIELBASSOULET
All the satisfaction of a hearty, rich, bean-based cassoulet with none of the painstaking hours of assembly and cooking.
Provided by Molly Baz
Categories Bon Appétit Dinner Lentil Sausage Mushroom Fennel One-Pot Meal Winter Dairy Free Soy Free Peanut Free Tree Nut Free
Yield 8 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F. Heat ¼ cup oil in a large Dutch oven over medium-high until smoking. Add mushrooms and cook, undisturbed, until golden brown underneath, about 5 minutes. Turn mushrooms over and cook, undisturbed, until browned on the other side, about 5 minutes. Season mushrooms with ½ tsp. salt; transfer to a plate.
- Add 3 Tbsp. oil to same pot and add sausage, arranging in a single layer. Reduce heat to medium and cook, undisturbed, until browned underneath, about 3 minutes. Turn sausage over and cook on second side until browned, about 3 minutes. Add chopped fennel bulb, onion, carrots, celery, sliced garlic, and 1 tsp. salt and cook, stirring often until vegetables are softened but have not taken on any color, 10-12 minutes. Add thyme, paprika, and red pepper flakes and cook, stirring, 1 minute. Add tomato paste and cook, stirring occasionally, until paste darkens in color and begins to stick to the bottom of pot, about 1 minute.
- Stir mushrooms, lentils, and 1 tsp. salt into sausage mixture and add 8 cups water. Increase heat to medium-high and bring to a boil. Reduce heat to low, cover pot, leaving lid slightly askew, and continue to cook, stirring a few times, until most of the liquid has been absorbed and stew is thick and lentils are barely al dente, 25-30 minutes.
- Meanwhile, pulse bread in a food processor until coarse crumbs form (the largest ones should be about ½"). Transfer breadcrumbs to a large rimmed baking sheet and arrange in an even layer. Drizzle with remaining ¼ cup oil and toss to evenly coat. Bake until deep golden brown, 25-30 minutes. Remove from oven and finely grate remaining 3 garlic cloves over breadcrumbs; toss to incorporate. Add fennel fronds (you want to have about ½ cup) and toss again to combine.
- Scatter half of breadcrumbs evenly over stew. Transfer pot to oven and cook stew, uncovered, until some of the breadcrumbs have cooked into the stew and stew is bubbling around the edges, 13-15 minutes.
- Scatter remaining breadcrumbs over stew and cook until stew is very thick, 10-15 minutes.
- Do Ahead: Kielbassoulet can be made 3 days ahead. Let cool; cover and chill. Reheat, uncovered, in a 350°F oven.
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- Preheat oven to 400 degrees F. Coat a 2- to 2 1/2-quart baking dish with cooking spray. Remove casings from sausage and crumble with a fork.
- Heat oil in a medium skillet over medium heat. Add sausage and onion; cook, stirring, until the onion softens, about 5 minutes. Add soup, spinach and oregano; heat through. Add rice and season with pepper. Transfer to the prepared baking dish; cover with foil. Bake until rice is tender, about 35 minutes. Top with Cheddar and bake uncovered until the cheese is melted, a few minutes longer.
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