# What You'll Need:
→ Meats
01 - 4 large pork sausages (approximately 14 oz), preferably herbed or smoked
→ Legumes
02 - 1 1/2 cups (10.5 oz) dried green or brown lentils, rinsed
→ Vegetables
03 - 1 large onion, finely chopped
04 - 2 medium carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 3 garlic cloves, minced
07 - 1 can (14 oz) diced tomatoes
08 - 1 bay leaf
09 - 2 sprigs fresh thyme or 1 teaspoon dried thyme
10 - 2 tablespoons chopped fresh parsley for garnish
→ Liquids & Seasoning
11 - 3 cups (24 fl oz) low-sodium chicken or vegetable broth
12 - 2 tablespoons olive oil
13 - 1 teaspoon smoked paprika
14 - Salt and freshly ground black pepper to taste
# Step-by-Step Guide:
01 - Set the oven to 350°F and allow it to reach the temperature while preparing the ingredients.
02 - Heat 1 tablespoon olive oil in an ovenproof casserole over medium heat. Add sausages and brown on all sides, about 6 to 8 minutes. Remove sausages and set aside.
03 - Add remaining olive oil to the casserole. Sauté onion, carrots, and celery until softened, approximately 5 minutes.
04 - Stir in minced garlic and smoked paprika; cook for 1 minute until fragrant.
05 - Incorporate lentils, diced tomatoes, bay leaf, thyme, and broth. Stir well and bring mixture to a gentle simmer.
06 - Nestle browned sausages into the lentil mixture. Season with salt and black pepper to taste.
07 - Cover casserole and place in the oven. Bake for 50 to 60 minutes until lentils are tender and most liquid is absorbed.
08 - Remove from oven, discard bay leaf and thyme sprigs. Adjust seasoning as needed. Garnish with chopped parsley before serving.
