Sausage & Lentil Casserole

Sausage & Lentil Casserole

6 Reviews
From: EatingWell Magazine, October 1998

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.

Ingredients 2 servings

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  • 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
  • ¾ cup reduced-sodium chicken broth, (see Tips for Two)
  • 1 teaspoon dried oregano
  • ¾ cup instant brown rice
  • ⅛ teaspoon freshly ground pepper
  • ¼ cup shredded extra-sharp Cheddar cheese


  • Active

  • Ready In

  1. Preheat oven to 400°F. Coat a 1-quart casserole or loaf pan with cooking spray.
  2. 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.
  • ?Tips for Two: 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. Add to soups, sauces, stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them from drying out.

Nutrition information

  • Per serving: 450 calories; 13 g fat(5 g sat); 17 g fiber; 56 g carbohydrates; 29 g protein; 443 mcg folate; 40 mg cholesterol; 5 g sugars; 6,238 IU vitamin A; 19 mg vitamin C; 214 mg calcium; 4 mg iron; 788 mg sodium; 665 mg potassium
  • Nutrition Bonus: Vitamin A (125% daily value), Folate (111% dv), Vitamin C (32% dv), Iron (22% dv), Calcium (21% dv)
  • Carbohydrate Servings:

Reviews 6

March 31, 2013
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By: EatingWell User
Thoroughly enjoyed this dish! This dish came together really fast- although kind of hesitant to make this recipe I am so glad that I did! I did not find it bland in its original state but did add a bit of hot sauce to finish it off, but I love heat! Glad I am single and have leftovers!
September 08, 2011
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By: Amanda Evrard
Way tastier than expected This dish was quick to prepare, smelled awesome and tasted even better. It's good that they didn't add a photo because it did not look delicious and I was regretting my choice - until I tasted it. I did use 1 1/2 sausages instead of one, and when I make this again I'll use two. There was actually enough to feed 3-4 in this one! Pros: Great flavor, super easy to make Cons: Needed more sausage
September 25, 2010
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By: Missy
This recipe needs a little work. We found it very bland but a good base to work with. It definitely needed a little more sausage for flavor. Can see lots of potential in this recipe. Thanks for the idea!
July 04, 2010
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By: jane_asher
I doubled this recipe and added a bit more sausage (carnivores live in my house!) My 15 year old son had his friends over.....not a morsel remained! Now it is requested weekly!
April 26, 2010
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By: EatingWell User
I followed the recipe exactly (well, I doubled it for leftovers) and the only thing I would change next time is adding more spinach. I really doubt the recipe makes only 2 servings. With the recipe doubled, I'd say there were easily 6 servings. Especially if you served it with a salad. My 9-year-old went back twice to refill her bowl. Her favorite part was the cheese, but I would agree with the other reviewer that it isn't needed. But, if it makes it more appealing to the kids, it's worth it to keep it in the recipe. The sausage is in there more for flavoring; it's way more lentil and a little sausage casserole. I will be making this regularly.
December 27, 2009
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By: EatingWell User
I had some homemade vegetarian lentil soup that was too liquid for my tastes, so I made this casserole with it, substituting sweet Italian sausage and regular long-grained rice. It was flavorful enough to not need the cheese, and although it wasn't a particularly pretty dish, it tasted great.
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