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Preheat oven to 400°F. In a large saucepan, combine broth and water; bring to a boil. Add green beans, parsnips and shallots (or onion). 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 (or broth), mustard, thyme and 2 cloves minced garlic; stir into the sausage mixture.
Transfer the 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 breadcrumbs and oil. Sprinkle over the sausage mixture. Bake, uncovered, about 10 minutes more or until the mixture is heated through and the crumbs are lightly browned.
In a small bowl, combine snipped parsley, lemon zest and the remaining 2 cloves minced garlic. Sprinkle over the casserole before serving. If desired, garnish with lemon slices and/or parsley sprigs.