Sausage And Lentil Casserole

By cdrier

Ingredients

• 1 c. (1/2 lb.) green or brown lentils, rinsed
• 2 tsp. salt
• 1 medium onion, cut in half (1 half stuck with 2 cloves; 1 half chopped)
• 1 tsp. fennel seeds
• 1 bay leaf
• 6 sweet Italian sausages (about 1 1/2 lb.)
• 2 tbsp. extra-virgin olive oil
• 2 tbsp. unsalted butter
• 3 oz. slab bacon, diced
• 1 medium carrot, peeled and chopped
• 2 large garlic cloves, finely chopped
• salt and freshly ground black pepper
• 1/2 c. dry white wine

Preparation

Step 1

Preheat the oven to 350 degrees F. Lightly oil a 9-inch round baking casserole. Place the lentils in a large saucepan with the salt, the half onion with cloves stuck in it, the fennel seeds, and bay leaf. Pour in enough water to cover the lentils by 1 inch. Bring to a boil over high heat, then reduce the heat to low and simmer until the lentils are tender, 50 to 55 minutes. Turn the heat off and leave the lentils in the saucepan until needed.