Lentil Casserole

This lentil casserole is the kind of stick-to-your-ribs dinner that costs almost nothing and feeds a crowd. Lentils get simmered with whole onions, bay leaf, thyme, and peppercorns until tender, then mixed with sliced kielbasa and baked under a roux-thickened sauce made from the lentil cooking liquid and ketchup.

Cooking the lentils with whole aromatics that get removed before assembling is a classic technique. The bay leaf, thyme, and peppercorns infuse the liquid with flavor without leaving bits throughout the finished dish. That seasoned cooking liquid becomes the foundation of the sauce, so don’t pour it down the drain.

The ketchup in the sauce sounds unconventional, but it adds tomato sweetness, vinegar tang, and a touch of body that ties the earthy lentils and smoky sausage together. It’s a shortcut that works.

Pro Tips

• Don’t overcook the lentils during the initial simmer. They’ll bake for another 40 minutes in the casserole, so pull them while they still have a slight firmness.
• Reserve more cooking liquid than you think you’ll need. The lentils absorb liquid during baking and you may want to loosen leftovers.
• Use a good quality kielbasa. The sausage provides most of the seasoning in the casserole.
• This reheats beautifully the next day. Like most lentil dishes, the flavors deepen overnight.

Variations

• Use smoked sausage, andouille, or chorizo instead of kielbasa for a spicier version.
• Stir in diced carrots and celery during the initial lentil simmer for more vegetables.
• Add a tablespoon of Dijon mustard to the sauce for a sharper, more pungent flavor.