SPICY SAUSAGE AND LENTILS CASSEROLE
Steps:
- Over a medium-high heat, heat the oil in a large casserole (with a lid). Add in the sausages and brown them all over, then transfer to a plate.
- Next, add into the same casserole dish (don't clean out after the sausages), the onion, carrot, garlic and chilli flakes, cover and cook gently for 10 mins until softened and lightly golden.
- After 10 mins, take off the lid and stir in the cumin, paprika and tomato purée, and cook for another 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.
- Now, simply, cover and simmer for 40 mins until the sausages are tender, the lentils are cooked and the sauce is thick. (If the sauce looks watery, cook for 10 mins with the lid off to thicken it).Now, 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.*you could serve with bread, couscous or rice.
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
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
SAUSAGE AND LENTIL CASSEROLE RECIPE - (4.3/5)
Provided by JoBellette
Number Of Ingredients 10
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.
LENTILS & SAUSAGE CASSEROLE
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
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.
SPICY SAUSAGE CASSEROLE
Wonderful warming spicy dish for winter, great use of boring sausages.
Provided by clkrecipes
Time 40m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat the oil in a large casserole dish or large lidded pan. Place the onion, peppers, garlic, mushrooms in the pan and brown for about 5 mins, then add paprika, salt and pepper and cook for another 2 mins.
- Add the sausages, brown them for about 5 mins, then add the can of soup along with the tomato ketchup or barbecue sauce.
- Place the lid on and reduce to a simmer, for about 25 mins. Keep checking every now and again to make sure its not too dry, if so add a little water.
- When the sausages are cooked through, serve with either rice, bulghar wheat or cous cous.
SPICY ROOT & LENTIL CASSEROLE
The potatoes in this recipe take on the spicy flavours beautifully - our idea of the perfect veggie supper
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Supper, Vegetable
Time 45m
Number Of Ingredients 11
Steps:
- Heat the oil in a large pan and cook the onion and garlic over a medium heat for 3-4 minutes until softened, stirring occasionally. Tip in the potatoes, carrots and parsnips, turn up the heat and cook for 6-7 minutes, stirring, until the vegetables are golden.
- Stir in the curry paste or powder, pour in the stock and then bring to the boil. Reduce the heat, add the lentils, cover and simmer for 15-20 minutes until the lentils and vegetables are tender and the sauce has thickened.
- Stir in most of the coriander, season and heat for a minute or so.Top with yogurt and the rest of the coriander. Serve with naan bread.
Nutrition Facts : Calories 378 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 64 grams carbohydrates, Fiber 10 grams fiber, Protein 14 grams protein, Sodium 1.24 milligram of sodium
SPICY ITALIAN SAUSAGE AND LENTIL CASSEROLE
Delicious winter warmer. Full of flavor and nutrition. Easy to prepare.
Provided by Karen Kennaby
Categories Italian Recipes
Time 45m
Yield 4
Number Of Ingredients 12
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 & CHICKEN SAUSAGE STEW
Steps:
- In a 4- or 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 8-10 hours or until lentils are tender.
Nutrition Facts : Calories 231 calories, Fat 4g fat (1g saturated fat), Cholesterol 33mg cholesterol, Sodium 803mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 13g fiber), Protein 19g protein. Diabetic exchanges
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