Dijon Lentil and Sausage Casserole

Dijon Lentil and Sausage Casserole

I’ve found that it can be very difficult to find a casserole that’s both healthy and full of flavor, though this one that’s full of lentils, turkey sausage, parsnips, and green beans does the trick wonderfully. It takes less than an hour to make, feeds 8, and can easily be made vegetarian. Leave the sausage out, or even replace it with something like mushrooms or marinated artichoke hearts, and you have a wonderful dish for a Meatless Monday. Whether you use sausage or not, give this delicious casserole a try while parsnips are still in season.

Start by preheating the oven to 400°F. Then bring the broth to a boil in a large saucepan.

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Once boiling, add the green beans, parsnips, and shallots. Return to a boil, then reduce heat to low and simmer, covered, for 8 minutes or just until the vegetables are tender.

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While that simmers, combine wine, mustard, thyme, and half of the minced garlic in a small bowl.

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Remove pot from heat, stir in sausage, lentils, and dijon wine sauce. Transfer to a 2-quart casserole dish.

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Bake, covered, for 25-30 minutes or until the lentils are tender.

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Sprinkle breadcrumbs over sausage mixture and bake, uncovered, about 10 minutes more or until the mixture is heated through and the crumbs are lightly browned.

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Combine lemon peel, parsley, and garlic in a small bowl and sprinkle over casserole before serving.

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Dijon Lentil and Sausage Casserole
 
Prep time
Cook time
Total time
 
Recipe adapted from Better Homes and Gardens
Author:
Recipe type: Entree
Serves: 8
Ingredients
  • 3 cups reduced-sodium chicken broth
  • 12 ounces fresh green beans, trimmed and cut into 2- to 3-inch pieces (about 3 cups)
  • 2 medium parsnips, peeled and cut into ½-inch slices
  • 3 medium shallots, sliced thin, or 1 medium onion, cut into thin wedges
  • 20 ounces cooked turkey sausage, coarsely chopped
  • 1¼ cups red lentils, rinsed and drained
  • ⅓ cup dry white wine or reduced-sodium chicken broth
  • 2 tablespoons Dijon-style mustard
  • 2 teaspoons snipped fresh thyme or ½ teaspoon dried thyme, crushed
  • 4 cloves garlic, minced
  • 1½ cups coarse soft whole wheat bread crumbs
  • 1 tablespoon canola oil
  • ¼ cup minced fresh Italian (flat-leaf) parsley
  • 2 teaspoons finely shredded lemon peel
Instructions
  1. Preheat the oven to 400°F. Bring the broth to a boil in a large saucepan.
  2. Once boiling, add the green beans, parsnips, and shallots to the pan. Return to a boil, then reduce heat to low and simmer, covered, for 8 minutes or just until the vegetables are tender.
  3. Meanwhile, combine the wine, mustard, thyme, and half of the minced garlic in a small bowl.
  4. Remove pot from heat, stir in sausage, lentils, and dijon wine sauce. Transfer to a 2-quart casserole dish.
  5. Bake, covered, for 25-30 minutes or until the lentils are tender.
  6. Sprinkle breadcrumbs over sausage mixture and bake, uncovered, about 10 minutes more or until the mixture is heated through and the crumbs are lightly browned.
  7. Combine lemon peel, parsley, and garlic in a small bowl and sprinkle over casserole before serving.

 

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