Name: Lentil Kielbassa Casserole
Yield: 8 servings
Ingredients: ½ cup plus 3 Tbsp. extra-virgin olive oil, divided; 1 lb. wild mushrooms (such as maitake or oyster), torn into 2" pieces; 2½ tsp. kosher salt, divided; 1 lb. kielbasa sausage, cut 1" thick on a diagonal; 1 large fennel bulb, fronds finely chopped, bulb finely chopped; 1 large onion, finely chopped; 2 medium carrots, peeled, finely chopped; 2 celery stalks, finely chopped; 11 garlic cloves, 8 thinly sliced, 3 left whole; 1 Tbsp. thyme leaves; 1¼ tsp. hot smoked Spanish paprika; ½ tsp. crushed red pepper flakes; 3 Tbsp. double-concentrated tomato paste; 2 cups black beluga or French green lentils; 1 baguette, torn into 2" pieces

lentils sliced kielbasa and breadcrumbs in a bowl with a fork

Photo by David Malosh, Prop Styling by Cindy DiPrima, Food Styling by Rebecca Jurkevich

All the satisfaction of a hearty, rich, bean-based cassoulet with none of the painstaking hours of assembly and cooking. Be sure to seek out black beluga or French green lentils; they taste great and hold their shape.

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