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Sausage & Lentil Casserole

Source: © EatingWell Magazine
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Active Time:  10 Minutes
Total Time:  45 Minutes
  2 servings
Requiring 45 minutes from start to finish, this casserole classic is one of the longer recipes in this book; however, it takes only about 10 minutes to assemble. While it bakes, you can put together a salad, or simply enjoy a glass of wine. If you want to make it vegetarian, substitute soy "sausage" for the Italian sausage and vegetable broth for the chicken broth.
RECIPE INGREDIENTS
1 teaspoon  extra-virgin olive oil
1 link   hot Italian sausage, casing removed
1   small onion, chopped
1 14-ounce can  lentils, rinsed
1 cup  cooked frozen or fresh spinach
3/4 cup  reduced-sodium chicken broth (see Tips for Two)
1 teaspoon  dried oregano
3/4 cup  instant brown rice
1/8 teaspoon  freshly ground pepper
1/4 cup  shredded extra-sharp cheddar cheese

Tip:  Tips for Two--Broth
Storage: Leftover canned broth keeps up to 5 days in the refrigerator or up to 3 months in your freezer. Leftover broth in aseptic packages keep for up to 1 week in the refrigerator.  
Uses: Add to soups, sauces, stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them from drying out.
DIRECTIONS
Preheat oven to 400°F. Coat a 1-quart casserole or loaf pan with cooking spray.


Heat oil in a medium skillet over medium heat. Add sausage and onion; cook, stirring, until the onion softens, about 5 minutes. Add lentils, spinach, broth and oregano. Increase heat to medium-high and cook, stirring often, until heated through, about 3 minutes. Stir in rice and pepper. Transfer the mixture to the prepared baking dish and cover with foil. Bake until the rice is tender, 30 to 35 minutes. Top with cheese and bake, uncovered, until the cheese melts, about 2 minutes more.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   2 servings
Calories: 467
Fat. Total: 13g
Protein: 29g
Carbohydrates, Total: 58g
Fat, Saturated: 5g
Fiber: 18g
Cholesterol: 42mg
Sodium: 748mg
% Cal. from Fat: 25%
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