Spicy Italian Sausage and Lentil Casserole

2
Karen's Low Carb Cafe 2

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

Ingredients

45 m servings 662 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 662 kcal
  • 33%
  • Fat:
  • 39.5 g
  • 61%
  • Carbs:
  • 42.4g
  • 14%
  • Protein:
  • 33 g
  • 66%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 1014 mg
  • 41%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

2
  1. 2 Ratings

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I liked it. Since I only had 1/4 cup lentils, I added 1/4 cup pearl barley and 1/2 cup bulgur. I think I'll always make it this way. I do think it needs a little more garlic.

We all enjoyed this, even my 8 year old ate it no questions asked. It wasn't very visually appealing so I sprinkled some parm on the top of our bowl and it looked a lot better.