Spicy Sausage And Lentil Casserole Recipes

Steps:

• 1. Preheat oven to 180°C. Heat oil in a frying pan over medium-high heat. Cook sausages, turning, for 5 minutes or until browned. Remove to an ovenproof casserole dish. 2. Add onion, bacon and garlic to pan. Cook, stirring, for 5 minutes or until soft. Add lentils. Stir to coat in onion mixture. Add bay leaves and stock. Bring to the boil. Pour lentil mixture over sausages. Cover and cook for 1 hour. 3. Add tomatoes to casserole. Cover. Cook for 30 minutes or until lentils are tender. Remove from oven. Discard bay leaves. Stir in parsley. Season with salt and pepper. Serve. Note: Can be frozen for up to 3 months. To reheat, thaw in fridge for 24 hours. Microwave on medium (50%) for 10 - 15 minutes stirring 3 times or until heated through.

Steps:

• Heat the oil in a large pan and cook the onion and garlic over a medium heat for 3-4 minutes until softened, stirring occasionally. Tip in the potatoes, carrots and parsnips, turn up the heat and cook for 6-7 minutes, stirring, until the vegetables are golden.
• Stir in the curry paste or powder, pour in the stock and then bring to the boil. Reduce the heat, add the lentils, cover and simmer for 15-20 minutes until the lentils and vegetables are tender and the sauce has thickened.
• Stir in most of the coriander, season and heat for a minute or so.Top with yogurt and the rest of the coriander. Serve with naan bread.

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.

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.

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.

Steps:

• In a 2-qt. casserole, layer rice, sausage, water chestnuts, 1 cup cheese, broccoli and then remaining cheese. Bake, uncovered, at 375° for 30 minutes or until the cheese is bubbly.

Steps:

• Combine lentils, water, and salt in a large pot; bring to a boil, reduce heat to medium-low, and cook at a simmer until the lentils are tender and the liquid is absorbed, about 25 minutes.
• While the lentils cook, heat olive oil in a pot over medium heat. Cook and stir onion in hot oil until lightly browned, about 5 minutes. Add sausage links to the pot; cook until browned completely, 3 to 5 minutes per side. Stir garlic into the onion mixture; cook and stir until fragrant, 1 to 2 minutes. Add mushrooms, eggplant, and hot pepper to the pot; season with salt and black pepper. Pour diced tomatoes over the vegetable mixture. Place a cover on the pot and cook at a simmer until the sausage is no longer pink the middle, about 10 minutes.
• Remove the sausages from the vegetable mixture to a cutting board; cut into chunks and stir into the lentils. Stir vegetable mixture into the lentils. Cover pot and cook until the vegetables are tender and the flavors blend, about 5 minutes.