The Coming of Winter and Lentil and Sausage Casserole

Winter is creeping in, making its presence known a little more each day. I have been turning more often to heartier fare, things that cook a little longer and in the process fill the house with aromas that warm the heart as the oven warms the kitchen. This dish came about for several reasons, not the least of which was the fact that there were cooked lentils in the freezer.

These lentils were left from a recipe that I adapted from Cooking Light img_2902Magazine. Dubbed “A Perfect Pot of Lentils” it lived up to its name. A pound of green lentils were flavored with garlic and shallots and seasoned with thyme, tomato paste and dijon mustard. Once they simmered for 45 minutes or so,I was in possession of a lot of very tasty lentils. There was enough for a surprisingly good Lentil Shepherd’s Pie (also adapted from Cooking Light) with more than enough left to get relegated to the freezer until another inspiration dawned. That inspiration came a few days ago in the form of a hearty Lentil and Sausage Casserole.

This casserole boasted some Chicken Italian Sausage along with Crimini Mushrooms, Onions, and Garlic. These elements were sautéed to expand their flavor before joining forces with the lentils.img_2898

Everything nestled cozily into the casserole along with some fresh rosemary, Italian seasoning, and a little chicken stock. Off to the oven it went, snuggly covered in foil. Half an hour later it smelled wonderful, but when its foil blanket was removed, it was sadly was very brown ( the color, not the effect). To remedy that and add another layer of flavor sliced tomatoes and Toscano Cheese were placed on top. A drizzle of olive oil and a return trip to the oven along with a brief shot under the broiler resulted in a much prettier offering.img_2911

It now looked good and smelled divine. All that was left to do was taste it and see if that too would be in the plus column. It was determined that we had a winner on all levels, always a good thing.img_2917

Lentil and Chicken Sausage Casserole
Print Recipe
Servings
4
Servings
4
Lentil and Chicken Sausage Casserole
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Spray a casserole dish with cooking spray. Put the lentils in the dish and set it aside. Preheat the oven to 350 degrees.
  2. Slice the sausage into 1/2" coins. Heat a medium skillet over high heat. Add the sausage slices and cook until lightly browned on one side, 3 - 4 minutes.
  3. Turn the sausage and cook another 3 - 4 minutes. When the second side is browned, remove the sausage from the pan add to the lentils in the casserole.
  4. Add the tablespoon of olive oil to the pan and swirl to coat the bottom. Add the onions, mushrooms, and garlic and cook for 5 minutes or so stirring often. Add some of the chicken stock if things seem dry.
  5. Once the veggies are soft and fragrant, add them along with any drippings to the casserole. Add the rosemary and Italian seasoning.
  6. Mix all the ingredients together and cover with foil. Bake in the oven for 30 - 35 minutes or until things are bubbly.
  7. Layer the tomato slices on top of the casserole. Sprinkle with the cheese and drizzle with a little more olive oil.
  8. Return to the oven uncovered and bake another few minutes until the tomatoes begin to soften and the cheese melts.
  9. Turn the oven to broil and let the casserole go 3 - 4 minutes until it is golden. Remove from the oven and let set 10 minutes before serving.
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All of these recipes have instilled a significant dose of “Lentil Love” in my soul. As winter continues to arrive, these protein and fiber rich little pulses (I learned that nifty term from the same Cooking Light article) will be making more appearances in Mama D’s Kitchen. Besides being nutritionally amazing, they are cheap, which leaves more money in the budget for Christmas Shopping…which is one more reason to give lentils and all their wonderful pulse cousins a try.

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