Sausage and lentil casserole

Amy:

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Finally a meat recipe! I do actually cook meat a couple of times a week but I usually don’t blog it as it doesn’t interest me all that much. This recipe caught my eye in a collection of lentil recipes that I was sorting through! It’s a great intro recipe for lentils because it’s paired with meat and the sausages give it a delicious flavour!! The smell from the oven was divine! It was definitely hubby approved and his only comment was that there wasn’t enough of it!…..need to make more next time…

Recipe based off of lentils.ca  Makes enough for 3 good portions, double as needed

Ingredient:

1 can of lentils, rinsed (or 1/4 cup dry)

1/4 cup of stock or water

2 cups of cherry tomatoes

5-6 Italian sausages, pierced a couple times

a couple sprigs of rosemary, thyme or both (I used a Tuscan mix)

1 tbsp olive oil

1 tbsp balsamic vinegar

Salt and pepper to taste

Directions:

1. Scatter the lentils around the bottom of a casserole dish.

2. Add tomatoes over lentils, then place the sausages overtop. Pierce with a knife a couple times.

3. Drizzle with olive oil and balsamic vinegar. Sprinkle with salt, pepper and other herbs.

4. Bake uncovered for 45 to 60 minutes or until browned and liquid is absorbed.

Serve with potato or slice of crusty bread (gf if needed of course!)

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