Lentil Casserole
Yield
6 servingsPrep
30 minCook
80 minReady
120 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
lentils
|
|
| 1 | pound |
polish kielbasa sausage
sliced |
|
| 2 | small |
onions
peeled |
|
| 1 | small |
onions
peeled, minced |
|
| 1 | each |
bay leaves
|
*
|
| 2 | tablespoons |
butter
|
|
| 1 | teaspoon |
thyme
|
*
|
| 2 | tablespoons |
all-purpose flour
|
|
| 8 | each |
black peppercorns
|
*
|
| 1 ½ | cups |
lentils
liquid |
|
| 1 | x |
salt and black pepper
|
*
|
| ½ | cup |
ketchup
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
lentils
|
|
| 453.6 | g |
polish kielbasa sausage
sliced |
|
| 2 | small |
onions
peeled |
|
| 1 | small |
onions
peeled, minced |
|
| 1 | each |
bay leaves
|
*
|
| 3E+1 | ml |
butter
|
|
| 5 | ml |
thyme
|
*
|
| 3E+1 | ml |
all-purpose flour
|
|
| 8 | each |
black peppercorns
|
*
|
| 355 | ml |
lentils
liquid |
|
| 1 | x |
salt and black pepper
|
*
|
| 118 | ml |
ketchup
|
|
Directions
Wash the lentils and drain them.
Pour the lentils into a large pot.
Add the whole onions, bay leaf, thyme and the peppercorns.
Add boiling water to cover.
Bring to a boil.
Reduce the heat to a simmer.
Cover.
Cook 30 minutes.
Remove the onions, bay leaf, thyme and peppercorns.
Drain, reserving liquid.
Add salt and pepper.
Mix the cooked lentils with sliced sausage and minced onion.
Place in a buttered casserole.
Preheat oven to 350℉ (180℃).
Melt the butter in a saucepan.
Add the flour.
Stir until smooth.
Gradually add 1½ cups lentil liquid.
Stir until it thickens slightly.
Add ½ cup ketchup.
Pour over the lentils in the casserole.
Bake for 40 minutes.
Serve hot.
