Ingredients
- 2-1/2 Cups Cooked Lentils
- 12 Ounces Italian Chicken Sausage The already cooked kind
- 1 Medium Onion Sliced vertically
- 4 Cloves Garlic Chopped
- 6 Ounces Crimini Mushrooms Sliced
- 1 Tbsp. Olive Oil Plus more for drizzling
- 1/2 Cup Chicken Stock/Broth More or less as needed
- 1 Tbsp. Chopped Rosemary
- 1 Tsp. Italian Seasoning I like McCormick Grinder
- 1 Large Roma Tomato Sliced
- 1/4 Cup Grated Toscano Cheese Romano or Parmesan will work too
Servings:
Instructions
- Spray a casserole dish with cooking spray. Put the lentils in the dish and set it aside. Preheat the oven to 350 degrees.
- 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.
- 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.
- 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.
- Once the veggies are soft and fragrant, add them along with any drippings to the casserole. Add the rosemary and Italian seasoning.
- Mix all the ingredients together and cover with foil. Bake in the oven for 30 – 35 minutes or until things are bubbly.
- Layer the tomato slices on top of the casserole. Sprinkle with the cheese and drizzle with a little more olive oil.
- Return to the oven uncovered and bake another few minutes until the tomatoes begin to soften and the cheese melts.
- 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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