Best 3 Sausage And Lentil Casserole Recipes

Welcome to the world of culinary delights! In this article, we are embarking on a flavor-filled journey to discover the best sausage and lentil casserole recipe. Whether you're a seasoned cook or just starting out, this comprehensive guide will lead you to a dish that tantalizes your taste buds and becomes a favorite in your kitchen. We'll explore variations, cooking techniques, and tips to ensure your sausage and lentil casserole turns out perfect every time. So, grab your apron, gather your ingredients, and let's dive into the delicious possibilities that await!

Here are our top 3 tried and tested recipes!

SPICY ITALIAN SAUSAGE AND LENTIL CASSEROLE

Spicy Italian Sausage and Lentil Casserole image

Delicious winter warmer. Full of flavor and nutrition. Easy to prepare.

Provided by Karen Kennaby

Categories World Cuisine Recipes European Italian

Time 45m

Yield 4

Number Of Ingredients 12

Ingredients

1 cup black beluga lentils
2 ½ cups water
1 pinch salt
1 tablespoon olive oil
1 onion, chopped
4 hot Italian sausage links
1 clove garlic, crushed
1 (8 ounce) package crimini mushrooms, sliced
1 eggplant, chopped
1 small hot pepper, chopped
salt and ground black pepper to taste
1 (14 ounce) can diced tomatoes

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.

Nutrition Facts : Calories 662.1 calories, Carbohydrate 42.4 g, Cholesterol 85.9 mg, Fat 39.5 g, Fiber 20.1 g, Protein 33 g, SaturatedFat 13.3 g, Sodium 1013.9 mg, Sugar 6.6 g

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

Ingredients

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.

SAUSAGE AND LENTIL CASSEROLE RECIPE - (4.3/5)

Sausage and lentil casserole Recipe - (4.3/5) image

Provided by JoBellette

Number Of Ingredients 10

Ingredients

1 Tbs olive oil
8 beef sausages
1 large brown onion, chopped
4 rashes bacon, rind removed and chopped
2 garlic cloves, crushed
2 cups dried brown lentils, rinsed
2 dried bay leaves
3 cups (750mls) chicken stock
4 tomatoes (or 1 tin), chopped
1/2 cup of flat-leaf parsley, chopped

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.

Tips:

Cook the sausage over medium heat until it's browned and cooked through. This will help to render out the fat and give the sausage a nice flavor.
Don't overcrowd the pot when cooking the sausage. If you do, the sausage will steam instead of brown.
Use a good quality chicken broth. This will make a big difference in the flavor of the casserole.
Add the lentils to the pot after the sausage is cooked. This will help to prevent the lentils from becoming overcooked.
Season the casserole with salt and pepper to taste. You can also add other spices, such as cumin, paprika, or chili powder.
Serve the casserole with a side of bread or rice.

Conclusion:

Sausage and Lentil Casserole is a hearty and flavorful dish that is perfect for a weeknight meal. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy dinner idea, give Sausage and Lentil Casserole a try.