Rating: 3.5 stars
7 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
  • 7 Ratings
Source: Better Homes and Gardens


Recipe Summary

40 mins
35 mins
1 hr 15 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. In a large saucepan combine broth and the water. Bring to boiling. Add green beans, parsnips, and shallots. Return to boiling; reduce heat. Simmer, covered, for 8 to 10 minutes or just until vegetables are tender. Remove from heat. Stir in sausage and lentils. In a small bowl combine wine, mustard, thyme, and half of the minced garlic; stir into sausage mixture.

  • Transfer sausage mixture to a 2-quart casserole. Bake, covered, for 25 to 30 minutes or just until lentils are tender.

  • Meanwhile, in a medium bowl toss together bread crumbs and oil. Sprinkle over sausage mixture. Bake, uncovered, about 10 minutes more or until mixture is heated through and crumbs are lightly browned.

  • In a small bowl combine snipped parsley, lemon peel, and the remaining garlic. Sprinkle over casserole before serving. If desired, garnish with lemon slices and/or parsley sprigs.

Nutrition Facts

236 calories; fat 5g; cholesterol 20mg; saturated fat 1g; carbohydrates 31g; mono fat 2g; poly fat 1g; insoluble fiber 12g; sugars 3g; protein 15g; vitamin a 534.5IU; vitamin c 15.4mg; thiamin 0.3mg; riboflavin 0.1mg; niacin equivalents 2mg; vitamin b6 0.3mg; folate 185.5mcg; sodium 577mg; potassium 577mg; calcium 60.6mg; iron 3.6mg.