Best 4 Lentils Sausage Casserole Recipes

Indulge in a hearty and flavorful culinary experience with our lentil and sausage casserole, a delightful symphony of textures and spices sure to satisfy your taste buds. This comforting dish combines the earthy goodness of lentils with the savory richness of sausage, creating a harmonious blend of flavors. The addition of aromatic vegetables like carrots, celery, and onions adds a delightful crunch and depth of flavor. Enhanced with a medley of herbs and spices, including garlic, thyme, and paprika, this casserole promises a tantalizing aroma that will fill your kitchen. Whether you're seeking a quick and easy weeknight meal or a hearty dish to warm you up on a chilly evening, our lentil and sausage casserole is the perfect choice. Explore our collection of recipes to find the perfect variation that suits your preferences, from classic comfort food to vegan and gluten-free options. Embark on a culinary journey and savor the goodness of lentils and sausage, a hearty and satisfying combination that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

SPICY SAUSAGE AND LENTIL CASSEROLE

Spicy sausage and lentil casserole image

This is an easy recipe that packs in bags of flavour. You'll be coming back to it again and again. For best results, use the highest quality sausages you can find.

Provided by delicious. magazine

Categories One-pot recipes

Yield Serves 4

Number Of Ingredients 14

Ingredients

1 tbsp olive oil
8 Italian-style pork sausages (at least 70 per cent meat content)
1 large onion, chopped
1 large carrot (about 200g), diced
3 garlic cloves, crushed
1 tsp chilli flakes
2 tsp ground cumin seeds
2 tsp paprika
1 tbsp tomato purée
100g red lentils
600ml good quality chicken stock
200g chopped tomatoes
150g cooked or canned puy lentils, rinsed and drained
3 tbsp chopped fresh flatleaf parsley

Steps:

Heat the oil in a large flameproof casserole (with a lid) over a medium-high heat, add the sausages and brown all over. Transfer to a plate, leaving the oil in the casserole.
Add the onion, carrot, garlic and chilli flakes to the casserole, cover and cook gently for 10 minutes until softened and lightly golden.
Take off the lid and stir in the cumin, paprika and tomato purée, then cook for 1 minute. Stir in the red lentils, chicken stock, chopped tomatoes and sausages and bring to a simmer, stirring to stop the lentils sticking to the base of the casserole.
Cover and simmer for 40 minutes until the sausages are tender, the lentils are cooked and the sauce is thick. If the sauce looks watery, cook for 10 minutes with the lid off to thicken it. Stir in the puy lentils and most of the parsley and season to taste with salt and pepper. Scatter over the remaining parsley and serve with garlic bread, couscous or rice.

Nutrition Facts : Calories 504kcals, Fat 25.3g (8.7g saturated), Protein 30.9g, Carbohydrate 33.5g (10g sugars), Fiber 9.6g

LENTILS & SAUSAGE CASSEROLE

Lentils & Sausage Casserole image

Make and share this Lentils & Sausage Casserole recipe from Food.com.

Provided by mersaydees

Categories Pork

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

12 ounces lentils
4 1/2 cups boiling water
2 teaspoons salt
1 garlic clove, minced (or pressed)
1 lb mild Italian sausage
1 large onion, coarsely chopped
2 -3 large carrots, diagonally sliced about 1/4 inch thick
1 (8 ounce) can tomato sauce
3 tablespoons vinegar
2 tablespoons fresh parsley, minced

Steps:

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.

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 & LENTIL ONE-POT

Sausage & lentil one-pot image

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

Ingredients

1 tbsp olive oil
400g pack sausage
1 onion, finely chopped
1 garlic clove, crushed
1 red pepper, sliced
250g lentil (we used puy lentils)
150ml vegetable stock
125ml red wine or extra stock

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

Tips:

Use a variety of lentils. Different lentils have different flavors and textures, so using a mix will add complexity to your casserole. For example, brown lentils hold their shape well, while red lentils break down and thicken the sauce.
Don't overcook the lentils. Lentils should be cooked until they are tender but still hold their shape. Overcooked lentils will become mushy and lose their flavor.
Brown the sausage before adding it to the casserole. This will help to develop its flavor and prevent it from becoming greasy.
Add plenty of vegetables to the casserole. Vegetables will add flavor, texture, and nutrients to your dish. Good choices include carrots, celery, onions, and garlic.
Use a flavorful broth. The broth you use will add a lot of flavor to the casserole, so choose one that you like the taste of. Chicken broth, vegetable broth, or beef broth are all good options.
Season the casserole well. Don't be afraid to add plenty of salt, pepper, and other spices to your casserole. This will help to bring out the flavors of the other ingredients.
Serve the casserole hot. Lentils and sausage casserole is best served hot, so make sure to heat it through before serving.

Conclusion:

Lentils and sausage casserole is a hearty, flavorful, and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover lentils and sausage. So next time you are looking for a quick and easy dinner idea, give this casserole a try.