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Lentil Sausage Casserole

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Ingredients
  Dry lentils 1 1⁄2 Cup (24 tbs)
  Water 2 Cup (32 tbs)
  Minced parsley/1 tablespoon parsley flakes 2 Tablespoon
  Bay leaf 1
  Salt 1⁄2 Teaspoon
  Bulk pork sausage 1 Pound
  Chopped onion 1⁄2 Cup (8 tbs)
  Celery stalk with leaves 1 , chopped
  Garlic 1 Clove (5 gm), minced
  Flour 2 Tablespoon
  Canned tomatoes 20 Ounce (1 Can, 1 Pound 4 Ounce)
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
Directions

Cover lentils with water.
Add parsley, bay leaf, and salt.
Cover and simmer 30 to 45 min., or until lentils are tender.
(Add more water, if necessary.
Water should be absorbed at the end of the cooking period.) Heat oven to 350°.
Brown sausage in large skillet.
Pour all but 3 to 4 tbsp fat from skillet.
Add onion, celery, and garlic; cook and stir until onion is tender.
Remove from heat.
Blend in flour.
Cook over low heat, stirring until mixture is bubbly.
Remove from heat.
Stir in tomatoes.
Heat to boiling, stirring constantly.
Simmer 1 min.
Combine lentil and sausage mixtures in 2-qt casserole.
Sprinkle with Parmesan cheese.
Cover and bake 15 min.; uncover and bake 15 min longer.
Remove from oven; let stand 5 to 10 min.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Sausage
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes

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