Warm Lentil Salad with Sausage

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 309.5
  • Total Fat: 19.9 g
  • Cholesterol: 45.0 mg
  • Sodium: 903.8 mg
  • Total Carbs: 18.6 g
  • Dietary Fiber: 4.0 g
  • Protein: 16.5 g

View full nutritional breakdown of Warm Lentil Salad with Sausage calories by ingredient
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Introduction

Deeply satisfying and delicious. From epicurious.com with some changes: I reduced the oil and lentils and used smoked turkey kielbasa. Makes a great winter meal when warm and summer cold dish when hot. Deeply satisfying and delicious. From epicurious.com with some changes: I reduced the oil and lentils and used smoked turkey kielbasa. Makes a great winter meal when warm and summer cold dish when hot.
Number of Servings: 4

Ingredients

    1 cup lentils (pref French lentils)
    1/2 lb smoked turkey kielbasa
    6 c water (I use 3 c unsalted veg stock, 3 water)
    1 bay leaf
    1 c chopped onion
    1 c chopped carrots
    1 c chopped celery
    4 tsp garlic
    3 T EVOO
    3 T red wine vinegar
    1 T dijon or whole grain mustard
    salt and pepper to taste

Tips

French lentils cost a bit more but are the best to use as they keep their shape. Any kind of lentil would be fine except red (gets mushy).

Keeps in the fridge 3-5 days and freezes well.


Directions

Bring lentils, water, and bay leaf to a boil in a 2- to 3-quart heavy saucepan, then reduce heat and simmer, covered, until almost tender, about 15 minutes. Stir in 1/2 teaspoon salt, then simmer lentils, covered, until tender but not falling apart, 3 to 5 minutes.

While lentils simmer, cook onion, carrots, celery, garlic, thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper in 2 tablespoons oil in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until vegetables are just softened, 7 to 9 minutes.

Make vinaigrette by whisking together vinegar, mustard, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in a bowl. Add remaining 1/2 cup oil in a slow stream, whisking until blended well.

Drain lentils in a colander, discarding bay leaf, and return to saucepan along with vegetable mixture and vinaigrette. Cook over low heat, stirring, until heated through. Keep warm, covered.

Brown kielbasa in cleaned and dried 12-inch heavy skillet (in 2 batches if necessary), turning over once, about 2 minutes per batch. Stir kielbasa and parsley into lentils.

Serving Size: Makes 4 1-cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user EXENEC.

TAGS:  Poultry |

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