Easy Lentil Cassoulet – Lentils.org

Easy Lentil Cassoulet

  By lentilsorg      

July 13, 2015

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  • Prep: 5 Minutes
  • Cook: 45 Minutes
  • 5 Minutes

    45 Minutes

    50 Minutes

  • Yields: 6


  1. Preheat oven to 375°F (190°C).
  2. Scatter tomatoes and dry lentils over bottom of a 10x10-inch (25x25-cm) (or similar-sized) baking dish. Add garlic, lay sausages overtop, and pour stock over everything. Drizzle with balsamic vinegar and oil. Toss in a few sprigs of thyme or rosemary, and sprinkle with salt and pepper. Poke each sausage once or twice with a fork.
  3. Bake uncovered for 40-45 minutes, until sausages are golden and cooked through and lentils are tender. Let stand for a few minutes before serving. Serve with crusty bread for mopping up the juices.


2 cups (500 mL) cherry or grape tomatoes

1/2 cup (125 mL) green or French green lentils

4 large garlic cloves, peeled but left whole

6 fresh sweet or hot Italian sausages

3/4 cup (175 mL) chicken or vegetable stock

1 Tbsp (15 mL) balsamic vinegar

1 Tbsp (15 mL) canola oil

1 Tbsp (15 mL) fresh thyme or rosemary

1/2 tsp (2 mL) salt

1/2 tsp (2 mL) ground black pepper


Nutrition Facts

Serving Size1 sausage and approx. 1/2 cup (125 mL) lentil mixture
Sodium1240 mg
Potassium542 mg
Protein21 g
Cholesterol50 mg
Sugar3 g
Total Fat26 g
Saturated Fat8 g
Total Carbohydrates17 g
Dietary Fiber3 g