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Dijon Lentil and Sausage Casserole

• 1 14.5 oz. can reduced-sodium chicken broth
• 1 cup water
• 8 oz fresh green beans, trimmed and cut into 2-to-3 inch pieces (about 2 cups)
• 2 medium parsnips, peeled and cut into 1/2 inch slices
• 3 medium shallots, halved, or 1 medium onion, cut into thin wedges
• 8 oz. smoked cooked turkey sausage, coarsely chopped
• 1 1/4 cups red lentils, rinsed and drained
• 1/2 cup dry white wine or reduced-sodium chicken broth
• 2 tablespoons Dijon-style mustard
• 2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed.
• 4 cloves garlic, minced
• 1 1/2 cups coarse soft whole wheat bread crumbs (or substitute)
• 1 tablespoon canola oil
• 1/4 cup snipped fresh Italian (flat-leaf) parsley
• 2 teaspoons finely shredded lemon peel

• -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 garlic; stir into sausage mixture.
• -Transfer sausage mixture to a 2-quart casserole dish. 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, 10 minutes more or until heated through and crumbs are lightly browned.
• -In a small bowl combine parsley, lemon peel, and the remaining garlic. Sprinkle over casserole before serving.