Spicy Italian Sausage and Lentil Casserole |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Delicious winter warmer. Full of flavor and nutrition. Easy to prepare. Ingredients:
1 cup black beluga lentils |
2 1/2 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 |
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.
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