Sunday, March 7, 2010
dijon lentil and spicy salami casserole
my roommate stephanie bought this really awesome casserole magazine. every page looks delicious, and they have a section for healthy casseroles. i've made it twice and changed the recipe slightly but it was delicious both times!
apologies for the bad quality photos, i had to use my webcam because i am currently camera-less.
1 1/2 cups water
1 cup fresh green beans or frozen peas
2 or 3 carrots, peeled and cut into 1/2 inch slices
1 large onion, chopped
1 cup of spicy salami, chopped or sliced thinly
1 1/4 cups dried red lentils, rinsed and drained
1/3 cup reduced sodium chicken broth or dry white wine or water
3 tablespoons hot dijon mustard
1 teaspoon dried thyme or cumin
1 teaspoon dried parsley
5 cloves of garlic, minced
1 1/2 cups bread crumbs
1 table spoon olive oil
prehead oven to 400F. boil water in a pot and add beans, onions and carrots. return to boiling and reduce heat and simmer for 8-10mins. remove from heat and add lentils and salami. in a bowl, combine broth/wine, mustard, thyme/cumin, parsley and 4 cloves of the garlic. stir into salami mixture.
transfer everything into an ungreased 2QT casserale dish. bake, covered for 25-30mins until lentils are tender. meanwhile, toss together breadcrumbs and oil. sprinkle over sausage mixture and bake uncovered about 10mins until crumbs are browned.
before serving, top with last clove of garlic and a few squirts of lemon juice. delicious!
(the version i made tonight had no beans/peas because i didn't have any. :( sad. )
cooked by kathryn durst at 3:21 PM