Lentil and polish sausage casserole is a hearty and flavorful dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. Whether you like your casserole spicy, mild, or somewhere in between, there is a recipe out there that is perfect for you. With so many different recipes to choose from, you are sure to find one that you and your family will love.
Check out the recipes below so you can choose the best recipe for yourself!
SAUSAGE AND LENTIL CASSEROLE RECIPE - (4.3/5)
Provided by JoBellette
Number Of Ingredients 10
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.
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
FRENCH-LENTIL AND SAUSAGE STEW
A thick stew made with Le Puy lentils and kielbasa makes ahearty, no-fuss meal. Its aroma, reminiscent of French country cooking, comes from a blend of bay leaf and rosemary.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons oil in a large saucepan over medium-high heat until hot but not smoking. Brown sausage, about 6 minutes. Transfer to a bowl.
- Add onion, carrots, celery, and garlic to pan; cook, stirring occasionally, until softened, about 5 minutes.
- Stir in the lentils, stock, 3 1/2 cups water, bay leaf, 1 teaspoon rosemary, and remaining 2 tablespoons oil; season with salt. Bring stew to a boil. Reduce heat to medium-low, and simmer until lentils are just tender, about 50 minutes.
- Return sausage to the pan; cook until heated through, about 5 minutes. Stir in remaining 2 teaspoons rosemary. Season stew with salt and pepper.
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
SAUSAGE AND LENTILS
A simple dish with a distinct flavor that will leave you craving more. Lentils are cooked with Polish sausage and cumin to make a fast and satisfying meal that is ready in under 30 minutes with minimal effort. Use any type of sausage - I have used bratwurst, chorizo and leftover hot links as well.
Provided by your mom
Categories 100+ Everyday Cooking Recipes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Combine water, lentils and onion in a saucepan over medium heat. Bring to a boil, and cook for about 15 minutes. Add sliced sausage, and season with cumin, salt and pepper. Simmer until lentils are tender, about 5 to 10 more minutes.
Nutrition Facts : Calories 324.7 calories, Carbohydrate 27.9 g, Cholesterol 37.4 mg, Fat 16.1 g, Fiber 9.9 g, Protein 18.1 g, SaturatedFat 5.3 g, Sodium 522 mg, Sugar 4 g
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.
WHITE BEAN-SAUSAGE SOUP
Make this heart-healthy main-dish white bean and sausage soup with fresh onions. If you're really pressed for time, look for frozen chopped onions, which can be added to soups and stews in seconds.
Provided by EatingWell Test Kitchen
Categories Healthy Italian Soup Recipes
Time 30m
Number Of Ingredients 10
Steps:
- Cook sausage, onion and garlic in a large saucepan 5 to 10 minutes or until the sausage is browned and the onion is tender. Drain off fat. Stir in beans, tomatoes, broth, the water, Italian seasoning, and pepper. Bring to boiling; reduce heat. Cover and simmer for 5 minutes.
- Stir in kale (or spinach). Simmer, uncovered, 1 to 3 minutes more or until the kale is tender (or the spinach is wilted).
Nutrition Facts : Calories 227 calories, Carbohydrate 35 g, Cholesterol 28 mg, Fat 5 g, Fiber 10 g, Protein 21 g, SaturatedFat 1 g, Sodium 810 mg, Sugar 5 g
LENTILS AND KIELBASA
Make and share this Lentils and Kielbasa recipe from Food.com.
Provided by DrGaellon
Categories Stew
Time 3h15m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Rinse and drain lentils, but do not soak. In a slow cooker, stir together the lentils, onion, garlic, thyme, broth, water, carrot, sausage, and celery. Cover, and cook on High for 3 hours, or Low for 6 to 7 hours.
- Add the tomatoes when there is 1 hour remaining.
- Stir well before serving. Top each serving with 1 tbsp Parmigiano.
Nutrition Facts : Calories 412.3, Fat 23, SaturatedFat 8.2, Cholesterol 55.3, Sodium 1036.7, Carbohydrate 28.2, Fiber 12.4, Sugar 3.7, Protein 22.7
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.
Tips:
- Use high-quality Polish sausage for the best flavor. Look for a sausage that is made with pork and beef and has a good smoky flavor.
- Rinse the lentils before cooking to remove any debris or dirt.
- Use a large pot or Dutch oven to cook the casserole. This will give the ingredients plenty of room to cook evenly.
- Bring the lentils to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the lentils are tender. Do not overcook the lentils, or they will become mushy.
- While the lentils are cooking, brown the Polish sausage in a large skillet over medium heat.
- Add the browned Polish sausage, diced onion, diced celery, and diced carrots to the pot with the lentils. Stir to combine.
- Add the chicken broth, diced tomatoes, tomato sauce, Worcestershire sauce, brown sugar, dried thyme, and bay leaf to the pot. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low and simmer for 30 minutes, or until the vegetables are tender.
- Season the casserole with salt and pepper to taste.
- Serve the casserole hot with crusty bread or rice.
Conclusion:
Lentil and Polish sausage casserole is a hearty and flavorful dish that is perfect for a cold winter day. This casserole can be easily customized to your liking. For example, you can add more vegetables, such as green beans or corn, or you can use a different type of sausage, such as Italian sausage or kielbasa. You can also adjust the amount of seasoning to your liking. No matter how you make it, lentil and Polish sausage casserole is sure to be a hit with your family and friends.
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