Sausage Lentil Casserole
Cozy up with a bowl of hearty and flavorful Sausage Lentil Casserole, a one-pot wonder designed to nourish and satisfy. Packed with protein-rich green lentils, succulent sausages (mild or spicy, to your preference), and a medley of aromatic vegetables, this casserole simmers in a rich tomato-infused broth seasoned with thyme, oregano, and paprika. Baked to perfection in the oven, this dish gains depth and warmth with every bite, making it perfect for weeknight dinners or meal prep. Optional wilted spinach adds a burst of color and nutrients, while serving it with crusty bread or a crisp salad rounds out this wholesome delight. Ready in just over an hour, this comforting recipe is ideal for feeding your family or batch-cooking for efficient, delicious meals.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 4 pieces sausages (mild or spicy, as preferred)
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic, minced
- 1 cup dry green lentils, rinsed and drained
- 4 cups low-sodium chicken broth
- 1 15-ounce can canned diced tomatoes (with juices)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 leaf bay leaf
- 2 cups spinach leaves (optional)
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
Instructions
Preheat oven to 375°F (190°C).
Heat olive oil in a large, oven-safe skillet or Dutch oven over medium heat.
Add the sausage and brown on all sides, about 5-6 minutes. Remove sausages from the pan and set aside.
In the same pan, add diced onion, carrots, and celery. Sauté until softened, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the lentils, chicken broth, canned diced tomatoes with their juices, tomato paste, dried thyme, oregano, paprika, bay leaf, salt, and black pepper. Stir to combine.
Bring the mixture to a gentle simmer, then return the sausages to the pan. Cover with a lid or foil.
Transfer the pan to the preheated oven and bake for 35-40 minutes, or until the lentils are tender and the liquid is mostly absorbed.
If adding spinach, stir it into the casserole during the last 5 minutes of cooking to wilt.
Remove the bay leaf before serving. Adjust seasoning with additional salt and pepper as needed.
Serve warm as a hearty main dish with crusty bread or a side salad.
Nutrition Facts
Calories |
1867 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.8 g | 155% | |
| Saturated Fat | 36.8 g | 184% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 5357 mg | 233% | |
| Total Carbohydrate | 115.2 g | 42% | |
| Dietary Fiber | 34.0 g | 121% | |
| Total Sugars | 42.1 g | ||
| Protein | 86.7 g | 173% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 469 mg | 36% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 4191 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
