Ingredients for Lentils Sausage Casserole
- 1 cup brown or green lentils
- 4 cups boiling water
- 1 teaspoon salt
- Garlic Clove
- Mild Italian Sausage
- 1 medium onion, chopped
- 1 cup chopped carrots
- 1 (15-ounce) can tomato sauce
- 2 tablespoons red wine vinegar
- Fresh Parsley
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How to Make Lentils Sausage Casserole
- Rinse 1 cup of brown or green lentils under cold water and drain well.
- Pick out and discard any foreign material from the lentils.
- Add the rinsed lentils to a 4-quart casserole dish or Dutch oven.
- Add 4 cups of boiling water, 1 teaspoon of salt, and 2 cloves of minced garlic to the casserole dish.
- Cover the casserole dish and place it in a preheated 350°F (175°C) oven to begin baking.
- Meanwhile, remove the casings from 1 pound of Italian sausage and cut the sausage into 1-inch chunks.
- Cook the sausage in a wide frying pan over medium heat until well browned, about 8-10 minutes, breaking it up with a spoon.
- Using a slotted spoon, remove the cooked sausage and stir it into the lentils in the casserole dish.
- Discard all but 2 tablespoons of the sausage drippings from the frying pan.
- Add 1 medium onion, chopped, to the remaining drippings and cook, stirring occasionally, until softened, about 5 minutes.
- Stir the cooked onion and 1 cup of chopped carrots into the lentils.
- Cover the casserole dish and bake for 45 minutes.
- Stir in 1 (15-ounce) can of tomato sauce and 2 tablespoons of red wine vinegar into the lentils.
- Bake, uncovered, for 20 more minutes, or until the lentils are tender and the sauce has thickened slightly.
- Garnish with 2 tablespoons of chopped fresh parsley before serving.
Nutrition Information (Approximate per serving)
Sodium
79 g
Sugar
22g
Fat
36g
Carbs
7g
