Lentil And Toulouse Sausage Casserole Recipes

SAUSAGE & LENTIL ONE-POT

Steps:

• Heat oil in a pan, cook the sausages until browned, then remove. Tip in remaining oil, onion, garlic and pepper, then cook, about 5 mins more until softened. Add lentils and sausages to the pan with the stock and wine, if using.
• Bring up to the boil, then simmer for 20 mins until lentils have softened and sausages are cooked through. Serve with plenty of crusty bread.

SAUSAGE AND LENTILS

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.

LENTILS & SAUSAGE CASSEROLE

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 ITALIAN SAUSAGE AND LENTIL CASSEROLE

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.

WHITE BEAN-SAUSAGE SOUP

Steps:

• Cook sausage, onion and garlic in a large saucepan 5 to 10 minutes or until the sausage is browned and the onion is tender. Drain off fat. Stir in beans, tomatoes, broth, the water, Italian seasoning, and pepper. Bring to boiling; reduce heat. Cover and simmer for 5 minutes.
• Stir in kale (or spinach). Simmer, uncovered, 1 to 3 minutes more or until the kale is tender (or the spinach is wilted).

SAUSAGES WITH PUY LENTILS

Steps:

• Begin by rinsing the lentils, then place them in a saucepan with 1/34 pints (1 litre) of water (don't add any salt), bring them to simmering point and cook gently for about 30 minutes, or until the lentils are tender but not disintegrating. Then drain them and keep the cooking liquid. Meanwhile, fry the onion and garlic in the butter and 1 tablespoon of the oil in the casserole for 8-10 minutes to soften. Next, add the tinned tomatoes, sugar, thyme and bay leaf, and some salt and freshly milled black pepper, and let it all simmer gently (without a lid) until the liquid reduces and it becomes rather thick - you may need to stir it now and then and it will take about 5-7 minutes. Now heat the remaining tablespoon of oil in a large frying pan and brown the sausages all over in it. Then, using a draining spoon, transfer them to the tomato mixture. Add the cooked lentils and 10 fl oz (275 ml) of the liquid they were cooked in. Stir well, then continue cooking over a very gentle heat for about 30 minutes - with a lid - and, if the mixture begins to look dry, add a little more liquid. Taste and add pepper and salt, if it needs it, before serving.

LENTIL AND TOULOUSE SAUSAGE CASSEROLE

Steps:

• Heat oven to 400 Heat olive oil in a flameproof casserole: add onions, celery, garlic, and sauté for 5 minutes. Add tomatoes, tomato paste, thyme, and bay leaf. Mix and cook for 5 minutes. Remove from heat, add the lentils and red wine, stir well, then pour enough water to cover, about 2 cups. Place the sausage on top, cover, and bake for 30 minutes. Stir in the parsley and season with salt and pepper just before serving.