SPICY SAUSAGE AND LENTIL CASSEROLE
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
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 AND SPICY SAUSAGES
Lentils with French influences. Serve with French bread slices. Adapted from Jenna Weber from PBS.
Provided by gailanng
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil over medium heat in a large heavy-bottomed pot or dutch oven. When hot, add the onion, carrot and celery. Saute for five minutes, stirring frequently, then add the garlic and continue sauteing for another two minutes.
- Add the fresh rosemary, dried thyme, bay leaf, smoked paprika, salt, pepper and lentils. Mix well then pour in the stock. Bring to a boil, then reduce heat and simmer for about 25 minutes until lentils have absorbed most of the liquid. Stir in the Dijon mustard and red wine vinegar and continue simmering until all the liquid has been absorbed. Adjust seasonings with salt and pepper.
- Meanwhile, preheat the oven to 425 degrees. Place sausages on a foil-lined baking sheet and lightly mist with cooking spray. If you don't have cooking spray, brush lightly with olive oil. Place in the oven and roast for 15-20 minutes, flipping midway through. The sausages should appear to be crispy and golden.
- When the sausages are finished roasting, place in the pot with the lentils and serve together.
Nutrition Facts : Calories 820.8, Fat 41.6, SaturatedFat 12.8, Cholesterol 71.9, Sodium 1762.5, Carbohydrate 63.3, Fiber 23.9, Sugar 9.1, Protein 47.2
ITALIAN SAUSAGES WITH LENTILS
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- For the lentils:
- Put 2 to 3 tablespoons of the oil into a good-sized saucepan (and one that has a lid that fits) on the heat and when it's warm, add the chopped onion. Sprinkle with salt (which helps prevent its browning) and cook over low to medium heat until soft (about 5 minutes). Add the lentils, stir well and then cover generously with cold water. Bring to the boil, then cover and let simmer gently for 1/2 an hour or so until cooked and most, if not all, the liquid's absorbed. I don't add salt at this stage since the sauce provided by the sausages later (and which will be poured over the lentils) will be pretty salty itself. So, wait and taste. And remember, you can of course cook the lentils in advance.
- Anyway, when either the lentils are nearly ready or you're about to reheat them, put a heavy-based frying pan on the burner, cover with a film of oil and add the bruised garlic. Cook for a few minutes then add and brown the sausages. When the sausages are brown on both sides - which won't take more than 5 minutes or so - throw in the wine and water and let bubble up. Cover the pan, either with a lid or aluminum foil, and cook for about 15 minutes. Using a fork, mash the now-soft garlic into the sauce and taste for seasoning, adding a little more water if it's too strong.
- Remove the lentils to a shallowish bowl or dish (I evacuate the sausages from their cooking pan, plonk the lentils in, then proceed) then cover with the sausages and their garlicky, winey gravy. Sprinkle over some flat-leaf parsley.
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
SPICY LENTIL AND SAUSAGE SOUP
This hearty soup is peppered with spicy sausage, ground spices and dried herbs, and fresh basil. The lentils are the perfect vehicle to carry the robust flavors from the red wine and hot sauce, and the tomato sauce ties everything together. This soup is rather spicy, so feel free to omit the hot sauce if you'd like to reduce the heat. The sausage can be substituted with vegan sausage or omitted altogether.
Provided by Vallery Lomas
Categories main-dish
Time 1h
Yield Makes 6 cups, serving 4 servings
Number Of Ingredients 20
Steps:
- Heat the olive oil in a large pot over medium heat. Add the sausage and cook, breaking into small pieces with a wooden spoon, until browned, 4 to 5 minutes.
- Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the carrots, celery and bell pepper and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
- Push the ingredients to the sides of the pot to make a well in the center. Add the chili powder, cumin and paprika in the well and toast until fragrant, 1 minute. Season with 1/4 to 1/2 teaspoon salt and 1/2 teaspoon pepper and stir in the bay leaf.
- Stir in the chicken stock, tomato sauce, red wine and lentils. Increase the heat and cook until boiling, then reduce to a hearty simmer. Cover and cook until the lentils are cooked through, 30 to 35 minutes.
- Remove from the heat, then stir in the basil, hot sauce and lemon juice. Taste to adjust the seasoning and serve over quinoa if desired.
LENTIL AND SPICY SAUSAGE SOUP
Inspired by a lentil sausage soup enjoyed in Northern Arizona at a restaurant named "The Red Raven". It isn't quite there. Will need to sample again. They giggled when I asked for the recipe. A yummy meal in itself. Serve with warm bread.
Provided by Catfuzz
Categories Stocks
Time 52m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cook the Spicy Italian sausage completely through and drain and rinse under hot water in a metal colander. Set aside.
- Finely chop carrots, celery and onion in a food processor all at once.
- Transfer to a sauce pan with oil and sauté, still crisp.
- Add chicken stock paste to sauce pan and 1 cup of water. Stir until the paste is completely dissolved.
- Add the rest of the water, the lentils and the sausage to the vegetables. Add the Italian seasoning, nutmeg and pepper. Simmer for 30 minutes, or until the lentils are tender.
- Spoon a third of the soup and the mixed sprouts into a food processor and blend just to a consistent texture. Add back to the sauce pan and simmer another 5 to 10 minutes.
- Serve hot and enjoy!
Nutrition Facts : Calories 285, Fat 7, SaturatedFat 2.4, Cholesterol 14.4, Sodium 170, Carbohydrate 37.8, Fiber 18.2, Sugar 3.2, Protein 18
HOT MUSTARD LENTILS WITH BEETROOT & SPICY SAUSAGES
Toss spiced lamb merguez sausages, Puy lentils and roasted red onion in a tangy mustard dressing for this earthy dish - 3 of your 5 a day
Provided by Angela Boggiano
Categories Dinner, Main course
Time 55m
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. Top and tail the beetroot, then peel and cut into wedges. Put the beetroot in a roasting tin, drizzle over the olive oil and toss with the onion, garlic and caraway seeds. Roast for 45 mins until the beetroot is tender and the onion is sticky and charred.
- Heat the grill and cook the sausages until golden. Make the dressing by whisking together all the ingredients. While the beetroot is still warm, toss with the lentils and dressing. Add the watercress and serve with the sausages.
Nutrition Facts : Calories 662 calories, Fat 36 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 14 grams sugar, Fiber 14 grams fiber, Protein 33 grams protein, Sodium 3.3 milligram of sodium
SPICY-SAUSAGE AND LENTIL STEW WITH ESCAROLE SALAD
A classic flavor pairing: lentils and greens together with spicy sausage meat make for a hearty stew.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon oil in a large pot over medium-high. Add sausage, carrots, onion, and garlic. Season with salt and pepper. Cook, stirring occasionally and breaking up sausage into bite-size pieces, until meat is no longer pink, about 5 minutes. Stir in tomato paste; cook, stirring, 1 minute. Add broth, 3 cups water, and lentils. Bring to a boil. Cover, reduce heat to low, and simmer until lentils are tender, about 30 minutes.
- Meanwhile, toss escarole with lemon juice and remaining 1 tablespoon oil in a large bowl. Season with salt and pepper. Top stew with escarole salad, drizzle with more oil, and serve.
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