Lentils & Sausage Casserole

Name: Lentils & Sausage Casserole
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Yield: 6 serving(s)
Ingredients: 340.19 g lentils; 1064.65 ml boiling water; 9.85 ml salt; 1 garlic clove, minced (or pressed); 453.59 g mild Italian sausage; 1 large onion, coarsely chopped; 2-3 large carrots, diagonally sliced about 1/4 inch thick; 226.79 g can tomato sauce; 44.37 ml vinegar; 29.58 ml fresh parsley, minced

Submitted by mersaydees

"From Sunset’s Casserole Cookbook. A simple dish my DH and I enjoy."

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Ready In:: 1hr 25mins
Ingredients:: 10
Serves:: 6

ingredients

340.19 g lentils
1064.65 ml boiling water
9.85 ml salt
1 garlic clove, minced (or pressed)
453.59 g mild Italian sausage
1 large onion, coarsely chopped
2-3 large carrots, diagonally sliced about 1/4 inch thick
226.79 g can tomato sauce
44.37 ml vinegar
29.58 ml fresh parsley, minced

directions

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.

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Reviews

Made this pretty much as per recipe. I boiled the sausages till firm and then cut them into inch chunks. Added them back to the pan and cooked until cooked through. They were very lean and I did need olive oil to cook the onions and garlic. This was served other cooked quinoa with a salad and corn muffins for a nutrition packed meal. Everyone thought the dish was wonderful. Made for Aussie Swap.

PaulaG