Lentil Cassoulet with Mushrooms and Sausage

A quick and easy dish to prepare, especially if you've grilled the sausages earlier. Based on a classic French comfort food. It works well as a side dish or entrée. Just skip the sausages for a vegetarian version.

A quick and easy dish to prepare, especially if you've grilled the sausages earlier. Based on a classic French comfort food. It works well as a side dish or entrée. Just skip the sausages for a vegetarian version.

Top layer

· 8 grilled sausages

· 6-8 fresh sage leaves dipped in olive oil

· 1/2 cup Romano or parmesan cheese

Fresh bread crumb topping

· 1/4 olive oil

· 1 cup bread - torn into 2" pieces; fresh or stale

· 1/2 cup parsley

· 1/4 chives

· 1 T fresh oregano

· 4-10 garlic cloves, to taste

· 1/2 cup Romano or parmesan cheese

Middle layer

· 4 mushrooms thickly sliced

· 1 medium leek, thinly sliced julienne

Bottom layer

· 3/4 cup lentils cooked

· 1/2 cup tomato soup or stewed tomatoes & onions

· 1/4 cup olive oil

· 1 t sesame oil

· 2 T rice vinegar

1. Mix the fresh bread crumb toppings in a food processor such as a Cuisinart, creating fresh garlic bread crumbs.

2. Assemble in a small dish, approx 6 x 8 " ovenproof dish, about 3" deep. Put the first layer on the bottom of the dish. Add the middle layer, then add half the bread crumbs. Add the sausages, add the remaining bread crumbs, cover with the other 1/2 cheese and then arrange the 6-8 sage leaves on top.

3. Bake at 400 for 10 min, uncovered. if browning too fast reduce heat to 350; cook another 15'. The bread crumbs should be brown and crispy, but not burnt. The sage leaves will be crispy and delicious, so be sure each diner gets one!

Variations:

Many ways to play with this recipe

· vary the herbs - use thyme, cilantro

· use dal instead of lentils

· leave out the sausage for a vegetarian dish

· use different types of cheese - feta, cheddar, pepper jack