Lentil and Turkey Sausage Bake

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Lentil and Turkey Sausage Bake

This recipe originally called for French Green Lentils, which are slightly smaller and rounder than your typical lentil, but for convenience sake, really any green lentil will work. Lentils are a very good source of vegetarian protein, which is a reason they make up such a large part of peoples' diets in various places in the world. Though regular lentils do not contain all essential amino acids, and are not a complete protein, sprouted lentils contain enough of all essential amino acids to be considered complete.

Lentils are also very high in a number of minerals, and are actually one of the best vegetable sources of iron, which is absolutely essential for the active person. Insufficient levels of iron can lead to feelings of fatigue and poor recovery. If you are not eating meat on a regular basis, incorporating lentils into your diet is a great way to keep those levels up. This lentil bake is great because unlike a dish like a lentil curry, which can be sauce-heavy and calorie dense, there is little more to it than lentils and vegetables. Use the cheese sparingly, and as always, when buying turkey sausage, take a glance at the nutrition information. Just because it is turkey does not mean it is lean - compare brands and choose wisely.

Ingredients: 

2 cup green lentils
2.5 cups chicken stock
2 large carrots, sliced ¼ inch
1 turnip (about 1 cup), diced ½ inch
½ head red cabbage (about 2 ½ cups), sliced ¼ inch,
1 red onion (about 1 cup), diced
3 cloves garlic, minced
1 T olive oil
3 uncooked sweet turkey sausages, casing removed
¼ cup water
1 t fennel seed
½ t ground coriander
pinch of ground cardamom
pepper-jack cheese to taste
salt and pepper to taste

Instructions: 

Active cook time: 20 minutes
Inactive cook time: 45 minutes

Serves 4-6

Pre-heat oven to 350 degrees.

Combine lentils and two and a half cups of chicken stock in a medium pot. Bring to a boil, then reduce to a simmer. Cover with the lid slightly cracked and cook until the liquid is absorbed, about thirty minutes. Once cooked, remove from heat and set aside.

Heat one tablespoon of olive oil in a very large skillet over medium high heat. Add the sausage to brown, breaking apart with a wooden spoon. Once browned, remove with a slotted spoon, reserving juices.

Add the onion and garlic to the skillet; season with salt. Sauté until the onions begin to soften, about five minutes. Add the carrots, turnips, and red cabbage. Season with salt and pepper, stir to combine, and cook about five minutes. Add one quarter cup water, bringing to a simmer and stirring until the liquid evaporates. Once evaporated, remove from heat and set aside.

In a large mixing bowl, combine the cooked lentils, sausage, and sautéed veggies. Stir well to combine. Place in a 12-inch cast iron skillet (or a large baking pan). Lightly top with pepper jack cheese and bake until cheese is melted, about fifteen to twenty minutes.