Spicy Italian Sausage and Lentil Casserole recipe

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Ingredients

1 cup black beluga lentils
2 ½ cups water
1 pinch salt
1 tablespoon olive oil
1 onion, chopped
4 hot Italian sausage links
1 clove garlic, crushed
1 (8 ounce) package crimini mushrooms, sliced
1 eggplant, chopped
1 small hot pepper, chopped
salt and ground black pepper to taste
1 (14 ounce) can diced tomatoes

Nutrition Info

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
servingSize: -
sodium: 1013.9 mg
sugar: 6.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

Recipe Yield

4 servings

Recipe Note

Delicious winter warmer. Full of flavor and nutrition. Easy to prepare.

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